Sweet Chilli Turkey Noodles

Got leftover turkey sitting in the fridge and absolutely no desire to eat another roast dinner?

These sweet chilli turkey noodles turn it into something completely different; sticky, garlicky, a little spicy and loaded with crunchy vegetables.

 

This is one of the easier ways to use cooked turkey because it only needs a few minutes in the pan.

The noodles are glossy rather than swimming in sauce, the peppers and sugar snaps still have some bite, and the turkey gets warmed through right at the end so it stays tender.

I use a sweet chilli and soy-based sauce here with plenty of garlic.

It gives the noodles that deep reddish-brown colour without making them overly sweet.

And yes, this is absolutely a big-bowl-on-the-sofa dinner.

 

Why You Need to Try It

• Ready in around 25 minutes
• Uses cooked leftover turkey
• Plenty of crisp vegetables
• Sweet, savoury and slightly spicy
• Great way to make Thanksgiving leftovers feel completely new
• Easy to adjust depending on what vegetables you already have

Ingredients

For the Noodles

• 300g egg noodles
• 3 cups cooked leftover turkey, cut or torn into chunky strips
• 1 large red bell pepper, thinly sliced
• 150g sugar snap peas
• 1 large carrot, cut into thin strips
• 4 spring onions, sliced
• 2 tablespoons neutral oil
• 1 tablespoon sesame seeds

For the Sweet Chilli Garlic Sauce

• 1/3 cup sweet chilli sauce
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 3 garlic cloves, finely minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon chilli garlic sauce or sriracha
• 2 tablespoons water

Instructions

1. Cook the egg noodles according to the packet instructions.
2. Drain them well and set aside. Don’t overcook them because they’ll spend another couple of minutes in the wok later.
3. Mix the sweet chilli sauce, soy sauce, oyster sauce, rice vinegar, sesame oil, garlic, ginger, chilli garlic sauce and water in a small bowl.
4. Heat 1 tablespoon of oil in a large wok or frying pan over high heat.
5. Add the red pepper, sugar snap peas and carrot.
6. Stir-fry for about 3 minutes. You want the vegetables bright and slightly softened, but definitely not floppy.
7. Add the spring onions, keeping a small handful aside for the end.
8. Push the vegetables to one side of the pan and add the remaining tablespoon of oil.
9. Add the turkey and cook for about 2 minutes, tossing occasionally, just until the edges start to pick up a little colour.
10. Add the cooked noodles.
11. Pour the sauce over everything and toss really well with tongs.
12. Keep the heat high and cook for another 2–3 minutes, tossing until the noodles are evenly coated and the sauce has reduced enough to cling to them.
13. Take the pan off the heat.
14. Scatter over the remaining spring onions and sesame seeds.
15. Serve straight away while the vegetables still have some crunch.

Don’t Overcook the Turkey

The turkey is already cooked, so you’re really only reheating it.

If it sits in the wok for too long it can go from tender to dry surprisingly fast.

I add it after the vegetables and only give it a couple of minutes before the noodles and sauce go in.

Getting the Sauce Right

You want enough sauce to make every noodle glossy, but not so much that you end up with a puddle at the bottom of the bowl.

Once everything goes into the wok, keep the heat fairly high.

That last couple of minutes helps the sauce reduce and grab onto the noodles.

If yours still looks loose, give it another minute.

If it gets too sticky before the noodles are properly coated, add a tablespoon of water.

Can I Use Other Vegetables?

Absolutely.

The red pepper, sugar snaps and carrots give this a nice mix of colour and crunch, but you can swap in whatever needs using up.

Broccoli, baby corn, shredded cabbage or sliced mushrooms would all work.

I’d still keep at least one crunchy vegetable in there, though. It makes the whole bowl much better.

What to Serve With Turkey Noodles

These are filling enough on their own, but you could add:

• Vegetable spring rolls
• Cucumber salad
• Steamed edamame
• Crispy wontons
• Extra sweet chilli sauce on the side

Storage

Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheat them quickly in a hot frying pan with a splash of water.

The microwave is fine too, although the vegetables will lose a little of their crunch.

Q&A

Can I use chicken instead?

Yes.

Leftover roast chicken works exactly the same way.

What noodles work best?

Medium egg noodles are ideal here.

You can also use chow mein noodles or straight-to-wok noodles.

Is this very spicy?

Not really.

The sweet chilli sauce keeps it fairly mild.

Add more sriracha or fresh chilli if you want more heat.

Can I leave out the oyster sauce?

Yes.

Use an extra tablespoon of soy sauce instead.

Can I make the sauce ahead?

Yes.

Mix it together and keep it covered in the fridge for up to 3 days.