This is a simple, colourful stir fry.
If you like Asian flavours but don’t have a pantry full of sauces to make them, this recipe might suit you. The only item which you may not have is fresh root ginger, but you could use a couple of teaspoons of ground ginger instead.
I served this stir fry with some baby Chinese cabbage – we ate it wrapped in the leaves in the style of san-choy-bow. However, if you prefer you could slice the leaves instead and make it more of a traditional salad. No Chinese cabbage? Use classic Iceberg lettuce.
This isn’t particularly spicy but you can easily reduce the amount of red chilli to make it suitable for picky eaters. If you have any nut allergies in the household then please be aware that this does contain peanut butter.
Ingredients – serves 4:
- 1 tbsp vegetable oil
- 2cm/1 inch piece fresh root ginger, peeled and grated
- 2 red chillis, de-seeded and finely sliced
- 2 garlic cloves, crushed
- 500g/1 lb turkey mince (ground)
- 1/4 cup peanut butter
- 3 spring onions (green/salad onions), finely sliced
- few coriander leaves, roughly chopped
- 1 packet (85g/3 oz) instant noodles
- 1/2 cup boiling water
- 8 baby Chinese cabbage (Wombok) leaves, to serve
- Heat the oil in a wok over a high heat and add the ginger, chilli and garlic. Cook for a few seconds until fragant.
- Add the turkey mince to the pan and cook, tossing regularly, until the mince is browned.
- Add the peanut butter, spring onions, coriander, instant noodles and water to the wok. Stir to mix and to break up the instant noodles.
- If there are any thick stems on your Chinese cabbage leaves, finely slice them and add to the wok at this point.
- Cook for a few minutes until the noodles have re-hydrated and the peanut butter has melted to form a sauce.
- Serve the stir fry with the cabbage leaves, either leaving the leaves whole or slicing them depending on your preference.