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 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

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

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

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.