Turkey and Pak Choi Rice Noodles

Make turkey and pak choi rice noodles, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Turkey breast (Sliced thinly across the grain. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
140 g Cooked rice noodles (Wide flat ones if you can get them. Weighed after soaking. Cooked weight, after soaking.)
120 g Pak choi
1 large, about 55 g Egg
2 cloves, about 6 g Garlic
1 tbsp (15 g) Tamari
1 tsp, about 4 g Sugar
1 tsp (5 g) Rapeseed oil
A wedge to squeeze over Lime juice
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Stir the tamari and sugar together in a cup. Separate the pak choi stems from the leaves and slice the stems.
2. Heat the oil in a wok until it smokes. Add the garlic and turkey and stir-fry for three minutes until the meat is white through, then push it up the side.
3. Crack the egg into the space, let it set for twenty seconds, then break it up. Add the pak choi stems and cook for a minute.
4. Add the noodles, the sauce and the pak choi leaves and toss over the highest heat for two minutes, letting the noodles catch on the wok here and there. Finish with black pepper and lime.

Contains eggs and soya.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/turkey-pak-choi-rice-noodles

AI-generated images illustrating the recipe.

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