Crisp-fried turkey mince in a chilli, soy and garlic sauce atop udon noodles makes for a savoury 20-minute meal that’s low in fat but big on flavour
Prep:5 mins
Serves 4
2 tbsp sesame oil500g turkey mince5cm piece ginger, grated1 large garlic clove, crushed3 tbsp honey3 tbsp soy sauce1 tbsp hot sriracha chilli sauce350g dried udon noodles2 limes, juiced, plus wedges to serve (optional)2 large carrots, peeled and cut into matchsticks4 spring onions, shredded1 small bunch coriander, sliced (optional)
STEP 1Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins.STEP 2Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like.
