zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Turkey with Coconut Satay Noodles

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Turkey with Coconut Satay Noodles

    This dish combines speed and convenience with the flavours of Asia. It's a tasty supper that all the family will enjoy.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    • 1 tbsp Waitrose Wok Oil
    • 4 Waitrose Turkey Breast Steaks, thinly sliced
    • 1 tbsp Bart Green Thai Curry Paste
    • 1 red pepper, deseeded and sliced
    • ½ small pointed spring cabbage, shredded
    • 400ml can Bart Coconut Milk
    • 3 tbsp crunchy peanut butter
    • 260g pack shelled garden peas and hand-sliced runner beans
    • 300g pack Waitrose Egg Noodles Fresh to Wok

    Method

    1. Heat the oil in a large frying pan and fry the turkey for 5 minutes, until just coloured. Stir in the Thai paste, then add the pepper and cabbage, and stir-fry for 5 minutes, until starting to soften.
    2. Gradually blend a little of the coconut milk into the peanut butter to make a thin paste, then add to the pan with the remaining ingredients. Cover and simmer for a further 5 minutes, stirring occasionally, until the vegetables are tender, the turkey is thoroughly cooked and the juices run clear. Season to taste

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars