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Turkey teriyaki stir-fry recipe

1 rating

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

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

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.

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