If you’ve heard of Jamie’s 30 minute meals, well this is one of Jono and Jules’ 10 minute meals!
We have finally used the last of our Christmas turkey from the freezer – we draw the line at eating turkey leftovers in February. If you’ve eaten all your turkey already you can easily substitute some cooked chicken or prawns instead.
Sweet and sour noodle stir-fry (with turkey, chicken or prawns) – to serve 2
- 1 tbsp tomato purée
- 2 tbsp soy sauce
- 2 tbsp white wine vinegar
- 1 tbsp caster sugar
- a pinch of chilli flakes
- 1 tbsp sunflower oil
- 4 scallions, roughly chopped
- 200g cooked turkey/chicken/prawns, chopped
- 2 x 150g packs straight to wok thick udon noodles
- 2 tbsp roughly chopped coriander
Mix the tomato purée, soy sauce, white wine vinegar, caster sugar and chilli flakes in a small bowl. Heat the oil in a wok or a big frying pan. Add the scallions and garlic and stir-fry for 30 seconds. Add the turkey, chicken or prawns along with the noodles and stir to separate the noodles. Stir in the sauce and add a couple of tablespoons of water to thin the sauce a bit. Cover and cook for a couple of minutes or until everything is heated through. Sprinkle the coriander over before serving.
Wine Suggestion: Don’t have a top-quality Meursault as we found this didn’t really work – which was absolutely no fault of the wine! A better match would be a white wine with a little bit of sugar in it to complement the spicy flavours in the dish. Something like some Pinot Gris would work well (look for the sweetness indicators on the label if it comes from Alsace which is a great region for this grape).
(Original recipe from Sainsbury’s Magazine, January 2008.)