This turkey Singapore noodle recipe is a fabulous way to use up the Christmas leftovers without feeling like you’re still eating Christmas dinner again, and it gives you a ton of vegetables too! Try this any time of year with leftover or fresh chicken.
Bring a large saucepan filled with water to a boil over a high heat.
Add the rice stick noodles and cook for 6-8 mins or until tender.
Drain the noodles, place in a bowl and toss in 1 teaspoon of the sesame oil.
Beat the eggs with the rest of the sesame oil and season to taste.
Heat half the vegetable oil in a wok or high-sided pan over a medium heat.
Pour in the eggs to make a flat omelette. Cook for 1-2 mins before flipping onto a plate to cool.
Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and half the chilli for about 1 min until fragrant.
Add all the vegetables to the wok, fry for 1-2 mins before adding the turkey.
Add the curry powder, turmeric, soy, Shaoxing and sugar, stir to combine.
Add the drained noodles and stir to combine again, cooking for 1-2 mins.
Shred the omelette and stir through the noodles.
Serve the noodles scattered with coriander, remaining sliced chilli and extra soy sauce to taste.
200 grams Tas Brand rice stick noodles
2 teaspoons sesame oil
2 eggs, beaten
1 tablespoon cooking oil
2 garlic cloves, peeled, finely chopped
thumb-sized piece ginger, peeled, finely chopped
2 red chillis, deseeded, finely sliced
2 red peppers, deseeded and sliced
1 carrot, peeled, cut into matchsticks
150 grams mushrooms, cleaned, cut into quarters
200 grams bean sprouts
4 spring onions, finely sliced
250 grams leftover turkey meat, shredded
2 tablespoons Acme curry powder
1 teaspoon Farro turmeric
2 tablespoons Kikkoman soy sauce, plus extra to serve
2 teaspoons Shaoxing wine
¼ teaspoon Essente caster sugar
10 grams fresh coriander, leaves picked