Course : Mains | Cuisine: Chinese | Servings : 2 persons | Cook Time : 30 mins
Honey Sesame Turkey Stir-Fry Recipe
Sweet, sticky and packed with texture, this Honey Sesame Turkey & Vegetable Stir-Fry takes inspiration from a beef and pork mince combination. The original pairs noodles with broccoli, carrot and a sticky sauce built around soy sauce, kecap manis, honey and tomato ketchup, before finishing with roasted sesame seeds.
For the Riverside version, the beef mince is replaced with Riverside halal turkey mince, creating a versatile poultry-based dish that is quick to prepare and easy to scale for foodservice.
The combination of sweet honey, salty soy and rich kecap manis gives the turkey a sticky glaze, while broccoli and carrot provide colour, texture and freshness.
Why turkey works in this recipe
Turkey mince is an extremely versatile ingredient for foodservice. Riverside’s 3% fat turkey mince can be used as a direct alternative in many dishes traditionally built around beef or pork mince.
Here, its relatively neutral flavour provides a useful base for the sweet, savoury and umami-rich sauce, while keeping the dish firmly centred around the vegetables, noodles and Asian-inspired flavour profile.
Riverside’s turkey is halal certified as standard, and the company’s integrated supply chain supports traceability from farm to fork.
Ingredients
- 500g Riverside halal 3% turkey mince
- 250g egg noodles
- 160g tenderstem broccoli, cut into thirds
- 2 carrots, halved lengthways and sliced
- 4 garlic cloves, grated
- 80ml kecap manis
- 40ml soy sauce
- 30g honey
- 3 tbsp tomato ketchup
- 100ml water
- 10g roasted white sesame seeds
- Salt and black pepper, to taste
Method
Prepare the vegetables
Bring a large saucepan of water to the boil with a little salt. Prepare the broccoli, carrot and garlic. Cut the broccoli into smaller florets and slice the carrot into thin pieces.
Cook the noodles
Add the egg noodles to the boiling water and cook for approximately 4 minutes, or according to the pack instructions. Once tender, drain and rinse under cold water to prevent the noodles from sticking together.
Fry the turkey mince
Heat a large frying pan over medium-high heat. Add the turkey mince and fry for approximately 5–6 minutes, breaking it up as it cooks. Season with salt and black pepper and cook until browned and completely cooked through. Transfer the cooked turkey to a bowl and keep warm.
Stir-fry the vegetables
Return the frying pan to the heat. Add a drizzle of oil if required. Add the tenderstem broccoli and carrot and stir-fry for 2–3 minutes. Add the grated garlic and cook for a further 30 seconds. Add a splash of water, cover with a lid or foil and cook for a further 4–6 minutes until the vegetables are tender but still retain some bite. Season with salt and pepper.
Make the sticky sauce
In a small bowl, combine the soy sauce, kecap manis, honey, tomato ketchup and water. Once the vegetables are cooked, add the turkey mince and noodles to the pan. Pour over the sauce and toss everything together. Continue cooking for 1–2 minutes until the sauce is hot and coats the noodles, turkey and vegetables in a glossy glaze.
Serve
Divide the stir-fry between bowls and finish with a generous sprinkling of roasted white sesame seeds.
