Fragrant Turkey Noodle Broth
Turkey is an underused meat in my opinion. It’s easy to cook with, it’s lean and best of all it’s cheap. Try to find a naturally brewed soy sauce – several brands on the market are artificially produced so always read the label before buying. This recipe is really tasty as well as simple and quick, which makes it a winner for me and great for a light lunch.
- 1 litre good chicken stock
- 3 garlic cloves, crushed
- 1 tbsp grated fresh root ginger
- 1 red chilli, sliced (optional)
- 500g lean turkey breast, thinly sliced
- 100g bean sprouts
- 4 or 5 spring onions, sliced
- 1–2 tbsp soy sauce, to taste
- 4 egg noodle nests
- small bunch of fresh mint, chopped, to serve
- small bunch of fresh coriander, chopped, to serve
1 Pour the stock into a large saucepan and bring it to a simmer. Add the garlic, ginger and chilli, if using, and cook for 5 minutes. Add the sliced turkey and continue cooking for 10 minutes before stirring in the bean sprouts and some of the sliced spring onions. Season with soy sauce to taste.
2 Meanwhile, cook the noodles in boiling water for 3–4 minutes. Drain well and serve 1 nest into each bowl, then ladle in the broth. Finish the dish with the rest of the spring onions and plenty of mint and coriander.