A stir fry features on my home menu around once a week. It's great when you're short on time and so versatile. I love this version with black rice noodles!
100g black rice noodles (uncooked)
200g turkey fillet, chopped
500g broccoli, diced into florets
1 tbsp olive oil
4 tbsp soy or tamari sauce
2 tsp sesame oil
1 tbsp rice vinegar
1 tbsp grated ginger
2 tbsp spring onion, chopped
A handful fresh coriander, to serve
Cook the noodles according to packet instructions. Strain and rinse with cold water, then set aside.
In a wok or deep pan heat the olive oil and fry the turkey for about 3-4 minutes. Add in the broccoli florets and fry for another 1-2 minutes.
Next, pour over half a cup of water and 3 tbsp of soy sauce. Cook until all the water evaporates and the broccoli is tender (about 10 mins).
In the meantime, mix together the remaining soy sauce, sesame oil, vinegar, grated ginger, and mix well.
Once the turkey and broccoli are ready, add in the earlier cooked noodles and heat through for 2 - 3 minutes. Take off the heat, pour in the sauce and gently mix.
Serve with chopped spring onions and coriander leaves.