Course : Mains | Cuisine: Chinese | Servings : 2 persons | Cook Time : 30 mins
Super Quick Szechuan Turkey Noodles with Green Beans
Bring a little heat to the menu with these Super Quick Szechuan Turkey Noodles.
Riverside turkey mince is combined with egg noodles, crisp green beans and a shredded carrot and cabbage mix, then coated in a punchy sauce made with Szechuan paste, hoisin sauce and honey.
For Riverside, turkey mince provides a versatile alternative that works particularly well with the bold, spicy and sweet flavour profile.
Why turkey works with Szechuan flavours
Szechuan-inspired dishes are all about big, bold flavours — making them an ideal application for turkey mince.
The relatively mild flavour of turkey allows the Szechuan paste and hoisin sauce to provide the character of the dish, while the noodles and vegetables create a satisfying complete meal.
It’s also an excellent example of how Riverside turkey can be used to create globally inspired dishes without requiring a complicated preparation process.
Ingredients
- 500g Riverside halal 3% turkey mince
- 320g egg noodles
- 160g green beans, trimmed and cut into thirds
- 240g shredded carrot and cabbage mix
- 40g Szechuan paste
- 120g hoisin sauce
- 20g honey
- 100ml water
- 1 tbsp vegetable oil
- Salt and black pepper, to taste
Method
Cook the noodles
Bring a large saucepan of salted water to the boil. Add the egg noodles and cook according to the packet instructions. Drain and rinse briefly under cold water to prevent the noodles from sticking together.
Fry the turkey
Heat a large frying pan or wok over medium-high heat. Add the turkey mince and cook for approximately 5–6 minutes, breaking it up as it cooks. Season with salt and black pepper and continue cooking until the turkey is browned and cooked through.
Add the vegetables
Add the green beans to the pan and stir-fry for 2–3 minutes. Add the shredded carrot and cabbage mix and continue stir-frying for another 2–3 minutes. The vegetables should remain slightly crisp.
Build the Szechuan sauce
Add the Szechuan paste, hoisin sauce, honey and water to the pan. Stir thoroughly to coat the turkey and vegetables. Bring to a simmer and cook for 1–2 minutes, allowing the sauce to become glossy and slightly thicker.
Add the noodles
Add the cooked noodles to the pan. Toss everything together for 1–2 minutes until the noodles are fully coated in the sauce and the dish is piping hot.
Serve
Divide between bowls and serve immediately. For a more premium presentation, finish with a sprinkle of sesame seeds or finely sliced spring onion.
