Turkey & cashew noodle stir-fry

Twist a regular stir-fry with tender turkey in a thick, sweet sauce. Turkey marinated in zesty lemongrass and zingy ginger gives this dish loads of flavour.

• 350g turkey breast steaks, thinly sliced
• 1 stem lemongrass, pale section only, finely chopped
• 1 tablespoon fish sauce
• 2 teaspoons finely grated fresh ginger
• 350g pkt shelf-fresh Singapore noodles
• 2 tablespoons rice bran oil
• 1 carrot, cut into matchsticks
• 1 bunch broccolini, cut into florets, stems sliced diagonally
• 4 shallots, trimmed, cut into 5cm lengths
• 100g snow peas, trimmed, halved diagonally
• 2 tablespoons kecap manis
• 80g (1/2 cup) unsalted roasted cashews

Energy 1946kJ	Fat saturated 4.00g
Fat Total 24.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 29.00g	Dietary Fibre 5.00g
Protein 31.00g	Cholesterol 39.00mg
Sodium 1483.48mg

All nutrition values are per serve.

1. Step 1

   Combine the turkey, lemongrass, fish sauce and ginger in a bowl. Cover and place in the fridge for 10 minutes to marinate.

2. Step 2

   Meanwhile, prepare the noodles following packet directions.

3. Step 3

   Heat 2 teaspoons of oil in a wok over high heat. Stir-fry half the turkey for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with 2 teaspoons of oil and remaining turkey. Heat remaining oil in wok. Stir-fry carrot and broccolini stems for 1-2 minutes. Add broccolini florets and shallot. Stir-fry for 1 minute. Add turkey mixture, noodles, snow peas and kecap manis. Stir-fry for 1-2 minutes or until vegetables are tender crisp and the mixture is heated through. Divide among serving bowls. Top with cashews.