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Turkey teriyaki stir-fry recipe

Turkey teriyaki stir-fry recipe

11 ratings

Put your leftover Christmas turkey to good use with this healthy teriyaki stir-fry recipe. Packed with veg and quick-cook noodles, this 10-minute meal is sure to please, and it even uses leftover cranberry sauce for the sweet, sticky sauce. See method

  • Serves 4
  • 2 mins to prepare and 8 mins to cook
  • 520 calories / serving
  • Healthy
  • Dairy-free


  • 2 tsp cornflour
  • 3 tbsp reduced-salt soy sauce
  • 3 tbsp cranberry sauce
  • 1 tbsp vegetable oil
  • 40g piece ginger, peeled and grated
  • 125g mushrooms, sliced
  • 1 red chilli, sliced
  • 3 spring onions, sliced
  • 2 x 300g packs straight to wok udon noodles
  • 1 large carrot, shredded
  • ½ savoy cabbage, shredded
  • 300g cooked turkey (from leftovers)
  • 40g cashews, toasted and roughly chopped
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    2g 12%
  • Sugars

    11g 12%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 68.6g Protein 31.3g Fibre 6.6g


  1. In a small pan, whisk the cornflour with a little water. Stir in the soy and cranberry sauces. Simmer to thicken; set aside.
  2. Heat the oil in a large wok and fry the ginger, mushrooms, chilli and spring onions for 2 mins, stirring continuously.
  3. Add the udon noodles and the shredded carrot and cabbage. Fry for 1-2 mins until the noodles are tender.
  4. Add the turkey and tip in the cranberry-teriyaki sauce and cook, stirring, until piping hot. Sprinkle over the toasted cashews to serve.

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