Fragrant Turkey Noodle Broth
Introduction
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.
Ingredients
| 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 |
Instructions
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.
