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Miso turkey with udon & Chinese leaf
Makeover mince with this spicy, umami-rich stir-fry. Shichimi Togarashi is a Japanese spice blend, incorporating orange zest, cayenne, sesame and seaweed amongst other ingredients
High in protein
1 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
2 x 300g packs Essential British Turkey Breast Mince
2 tsp Essential Vegetable Oil
1 large Essential Onion, sliced
1 tsp Cooks’ Ingredients Shichimi Togarashi
1 tsp 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 Essential Lime, juice
Heat a large, wide nonstick
saucepan until hot. Add the
mince to the pan, break it up
with a wooden spoon and
stir continually, until cooked
through, the juices run clear
and no pink meat remains.
Transfer to a bowl and
set aside.
Add 1 tsp vegetable 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 1 tsp 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, then
scatter with the coriander,
sesame seeds and chilli. Add
the lime juice and serve.
Cook’s tip
This recipe could also easily be made with Essential chicken, pork or plant-based mince. The leftover Chinese leaf 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.
