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Turkey teriyaki stir-fry recipe

12 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

Ingredients

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
2195kj
520kcal 26%
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

Method

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

See more Leftover recipes