Miso Turkey & Mushroom Noodles with Garlic Green Beans, Sriracha & Sesame

Course : Mains | Cuisine: Japanese | Servings : 2 persons | Cook Time : 30 mins

Give turkey mince a global twist with these Miso Turkey & Mushroom Noodles. Riverside Foods halal turkey mince is cooked with sliced mushrooms, garlic and green beans before being coated in a rich miso and sriracha sauce and tossed through egg noodles.

Inspired by the original beef-based recipe, this version swaps beef for Riverside Foods 3% fat turkey mince, creating a lighter-feeling alternative while retaining the bold savoury flavours of the dish. The combination of fermented miso, spicy sriracha, garlic, honey and toasted sesame gives the turkey plenty of depth, while green beans and mushrooms add texture and freshness.

With a preparation and cooking time of around 20 minutes, it’s particularly suited to fast-paced foodservice environments where speed, consistency and flavour all matter.

For wholesalers and foodservice operators, this recipe demonstrates how turkey mince can move beyond traditional dishes and work beautifully in Asian-inspired noodles, bowls, stir-fries and food-to-go concepts.

Why Riverside Foods Turkey Mince?

Riverside Foods’ turkey mince contains just 3% fat, is made from 100% premium turkey and is halal certified as standard. It is also manufactured without the use of antibiotics and has full farm-to-fork traceability through Riverside’s single-source supply chain.

The versatility of the product makes it particularly useful for foodservice operators, with applications ranging from burgers and koftes to Bolognese, chilli, meatballs and ready meals.

Ingredients

For the noodles

500g Riverside Foods 3% fat turkey mince
300g egg noodles
200g green beans
200g sliced mushrooms
2 garlic cloves, finely grated
1 tbsp vegetable oil

Miso and sriracha sauce

50g white miso paste
50ml sriracha sauce
2 tbsp soy sauce
1 tbsp honey
1 chicken stock pot
250ml boiling water
1 tsp sesame oil

To finish

2 tbsp roasted white sesame seeds
2 spring onions, finely sliced
Fresh chilli, sliced – optional
Fresh coriander – optional

Method

Prepare the vegetables

Trim the green beans and cut into smaller pieces. Finely slice the mushrooms and grate or crush the garlic. Slice the spring onions and fresh chilli if using.

Cook the noodles

Bring a large saucepan of water to the boil. Cook the egg noodles according to the packet instructions until tender. Drain well and set aside.

Fry the turkey and mushrooms

Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the Riverside Foods turkey mince and cook for approximately 5–6 minutes, breaking the mince apart as it cooks. Add the sliced mushrooms and continue cooking until the turkey is browned and the mushrooms have softened.

Add the garlic and green beans

Add the garlic and stir-fry for approximately 1 minute. Add the green beans and cook for a further 3–4 minutes, keeping some bite in the beans.

Make the miso sauce

Reduce the heat slightly. Add the miso paste, sriracha, soy sauce and honey. Mix the chicken stock pot with the boiling water and pour into the pan. Stir everything together until the miso has dissolved and the sauce begins to thicken.

Combine with the noodles

Add the cooked egg noodles to the pan. Toss thoroughly until the noodles are coated in the glossy miso and sriracha sauce. Finish with the sesame oil.

Serve

Divide between four bowls. Finish generously with roasted sesame seeds and sliced spring onion. Add fresh chilli or coriander for extra colour and freshness. Serve immediately.