Turkey & Cashew Stir Fry

Prep Time: 25 mins Cook Time: 10 mins

INGREDIENTS

350g turkey breast steaks, thinly sliced
1 stem lemongrass, pale section only, finely chopped
1 tablespoon fish sauce
2 teaspoons finely grated fresh ginger
350g pkt Singapore noodles
2 tablespoons rice bran oil
1 carrot, cut thinly
1 bunch broccolini, chopped
4 shallots, trimmed, cut into 5cm lengths
100g snow peas, trimmed, chopped
2 tablespoons kecap manis
80g (1/2 cup) unsalted roasted cashews

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DIRECTIONS

STEP 1: Combine the turkey, lemongrass, fish sauce and ginger in a bowl. Cover and place in the fridge for 10 minutes to marinate.

STEP 2: Meanwhile, prepare the noodles following packet directions.

STEP 3: Heat 2 teaspoons of oil in a wok over high heat. Stir-fry half the turkey for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with 2 teaspoons of oil and remaining turkey. Heat remaining oil in wok. Stir-fry carrot and broccolini stems for 1-2 minutes. Add broccolini florets and shallot. Stir-fry for 1 minute. Add turkey mixture, noodles, snow peas and kecap manis. Stir-fry for a couple of minutes or until vegetables soften slightly and the mixture is heated through. Top with cashews.