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Turkey noodle bowl
Fruit and vegetables
2.5cm/1in piece fresh root
ginger
, sliced
2
garlic
cloves, peeled, bruised but left whole
3
spring onions
, trimmed, cut into inch-long pieces and bruised with a knife
1 red
chilli
, sliced
1 head
broccoli
(around 350g/12oz), broken into florets
2
pak choi
, sliced
100g/3½oz
Brussels sprouts
, trimmed and shredded
2
carrots
, julienned
2
spring onions
, sliced
1
chilli
, sliced
Tins, packets and jars
4 nests instant
noodles
(discard the flavour sachet)
Cooking ingredients
1litre/1¾ pint turkey or good-quality chicken
stock
1 tsp light
soy sauce
1 tbsp Shaoxing
rice wine
white pepper
, to taste
1 tbsp
sesame oil
1–2 tbsp
chilli oil
, to taste
1 tbsp
sesame seeds
Dairy, eggs and chilled
4 free-range
eggs
Other
400g/14oz
leftover turkey
, shredded
Back to recipe
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