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.
- 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.
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