Sweet Chilli Turkey Noodle Stir Fry (Printable)
Tender turkey, crisp vegetables, and noodles in a tangy-sweet chilli glaze ready in 30 minutes.
# What You Need:
→ Meats
01 - 14 oz turkey breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 2 medium carrots, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 4 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 1 thumb-sized piece ginger, grated
→ Noodles
09 - 9 oz egg noodles (or rice noodles for gluten-free)
→ Sauce
10 - 4 tbsp sweet chilli sauce
11 - 2 tbsp soy sauce (use gluten-free if needed)
12 - 1 tbsp oyster sauce (optional)
13 - 1 tsp sesame oil
14 - 1 tbsp lime juice
15 - 1 tsp cornstarch mixed with 2 tbsp water
→ Oils & Garnishes
16 - 2 tbsp vegetable oil
17 - 1 tbsp toasted sesame seeds
18 - Fresh coriander leaves, to serve
19 - Lime wedges, to serve
# How To Make It:
01 - Cook the noodles according to package instructions. Drain and set aside.
02 - In a small bowl, mix together sweet chilli sauce, soy sauce, oyster sauce (if using), sesame oil, lime juice, and cornstarch slurry. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add turkey strips and stir-fry for 3–4 minutes until lightly browned and cooked through. Remove and set aside.
04 - Add remaining oil to the wok. Sauté garlic and ginger for 30 seconds, then add the bell peppers, carrots, and sugar snap peas. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
05 - Return the turkey to the wok. Add cooked noodles and pour over the prepared sauce. Toss everything together for 2–3 minutes until evenly coated and heated through. Stir in spring onions. Remove from heat.
06 - Serve immediately, garnished with sesame seeds, coriander, and lime wedges.
# Expert Tips:
01 -
- Everything happens in one pan, and the sauce comes together faster than you can debate what to order for dinner.
- The sweet chilli glaze clings to every strand of noodle, making each bite hit those perfect tangy, savory notes.
02 -
- Cornstarch needs to be whisked into cold liquid before hitting the heat or it will clump up instantly.
- Overcrowding your wok makes everything steam instead of fry, so cook in batches if your pan is on the smaller side.
03 -
- A cold wok is the enemy of a good stir fry, so let your pan get properly hot before adding any ingredients.
- Resist the urge to stir constantly when searing the turkey. Let it develop that golden-brown crust first.