Turkey Singapore noodles

• rice noodle↗200g g
• sesame oil↗2 tsp tsp
• eggs↗2

  beaten

• vegetable oil↗1 tbsp tbsp
• garlic cloves↗2

  crushed

• ginger↗thumb-sized piece

  minced

• red chilli↗1

  chopped

• red peppers↗2

  deseeded and sliced - plus any vegetables you have left over from Christmas that work in a stir-fry (shredded carrots, p…

• beansprout200g g
• spring onions↗6

  finely sliced

• 250g/9oz leftover turkey g

  meat, shredded

• leftover ham140g g

  diced

• Madras curry powder↗3 tbsp tbsp

  or paste

• turmeric↗1 tsp tsp
• soy sauce↗2 tbsp tbsp

  plus extra to serve

• dry sherry↗2 tsp
• sugar↗sprinkling of
• coriander

  sprigs and sliced chilli, to serve

Step-by-step instructions

1. 1

   Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil. Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.

2. 2

   Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. Tip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar. Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.