Miso turkey with udon & Chinese leaf

Name: Miso turkey with udon & Chinese leaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 x 300g packs Essential 3% Fat British Turkey Breast Mince; 2 tsp vegetable oil; 1 large onion, sliced; 1 tsp Cooks’ Ingredients White Miso Paste; 1 tsp soy sauce; ¾ Chinese leaf, thinly sliced; 2 x 150g packs Amoy Straight to Wok Udon Thick Noodles; 25 g pack coriander, leaves picked; 1 tsp black sesame seeds; 1 red chilli, thinly sliced; ½ lime, juice

Makeover mince with this spicy, umami-rich stir fry. Shichimi togarashi is a Japanese spice blend, with ingredients that include orange zest, cayenne, sesame and seaweed. If this whets your appetite, there are lots more Japanese and Chinese recipes to try.

5 out of 5 stars(1) Rate this recipe

HealthyLow fatLow saltHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 300g packs Essential 3% Fat British Turkey Breast Mince
2 tsp vegetable oil
1 large onion, sliced
1 tsp Cooks’ Ingredients White Miso Paste
1 tsp soy sauce
¾ Chinese leaf, thinly sliced
2 x 150g packs Amoy Straight to Wok Udon Thick Noodles
½ x 25g pack coriander, leaves picked
1 tsp black sesame seeds
1 red chilli, thinly sliced
½ lime, juice

Preheat a large, wide nonstick saucepan. Once hot, add the mince, break up with a wooden spoon and stir continuously, until cooked through, the juices run clear and no pink meat remains. Transfer to a bowl and set aside.
Add 1 tsp oil to the same pan, then add the onions and sauté for 2-3 minutes, until starting to soften. Return the mince to the pan, add the shichimi, miso and soy and stir. Add about 75ml water, then simmer gently for 3 minutes.
Meanwhile, heat the remaining oil in a large wok until hot. Tip in the Chinese leaf and stir fry for 2-3 minutes, adding a splash of water if needed. Add the noodles to the cabbage and stir fry for 2-3 minutes, until hot through.
Serve the mince on top of the noodles, scattered with the coriander, sesame seeds, chilli and the lime juice.

Cook’s tip

Any Chinese leaf left over can be shredded and added to salads, or try it tossed with a little kimchi paste and mayonnaise to fire up a roast chicken sandwich.

Typical values per serving when made using specific products in recipe