Sweet and sour turkey noodles
This recipe was sent to us by Sian, one of our online blogger mums. Her challenge was to cook a meal using turkey leftovers. Here's what she thought:
Fishfingers for tea
What we thought:
This is quick and easy to prepare and you should be eating in about 20 minutes. It’s light and low in fat, something of a relief after the feasting that you’ll have no doubt indulged in. 
Essential Ingredient:
Leftover turkey
200g egg noodles (dried), or straight to wok egg noodles

1 yellow pepper, thinly sliced

Handful baby sweetcorn, cut in half

1 head broccoli, separated into small florets with the larger ones cut in half

5 mushrooms, thickly sliced

Around 200g leftover turkey, shredded or cut into chunks / strips

7 tbsps tomato ketchup

3 tbsps caster sugar

3 tbsps soy sauce

A little oil for frying

To serve:
Serve with rice for a main meal.
This turkey recipe is a quick and easy way to use up leftover turkey.
  1. Cook the noodles as per the instructions on the packet. Once they have cooked then drain, rinse with cold water and set aside
  2. Heat a little oil in a wok or large frying pan, add the pepper, sweetcorn and broccoli and fry for 3-5 minutes. Add the mushrooms and cook for a further 2 minutes, stirring frequently
  3. To make the sauce, combine the ketchup, caster sugar and soy sauce with 50ml cold water
  4. Add the turkey, noodles and sauce to the pan with the vegetables and continues to cook for a few minutes until everything has heated through. Serve.
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