Sweet Chilli Turkey Noodle Stir Fry (Printable)
Tender turkey and crisp vegetables tossed with noodles in a tangy-sweet chili sauce. Ready in 35 minutes.
# What You'll Need:
→ Proteins
01 - 14 oz turkey breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 2 medium carrots, julienned
05 - 1 small red onion, thinly sliced
06 - 3.5 oz sugar snap peas, halved
07 - 2 spring onions, sliced (plus extra for garnish)
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
→ Noodles
10 - 9 oz egg noodles (or rice noodles for gluten-free option)
→ Sauce
11 - 4 tbsp sweet chili sauce
12 - 2 tbsp soy sauce (use tamari for gluten-free)
13 - 1 tbsp rice vinegar
14 - 1 tbsp sesame oil
15 - 1 tsp cornstarch (optional, for thickening)
16 - 1/2 tsp crushed red pepper flakes (optional, for heat)
→ Garnish
17 - 1 tbsp toasted sesame seeds
18 - Fresh coriander leaves (optional)
# How-To Steps:
01 - Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sesame oil, and cornstarch (if using). Set aside.
03 - Heat a large wok or deep skillet over medium-high heat. Add a splash of oil, then stir fry the turkey slices for 3-4 minutes until just cooked through. Remove and set aside.
04 - Add a little more oil to the wok. Stir fry garlic, ginger, and red onion for 1 minute until fragrant.
05 - Add bell peppers, carrots, and sugar snap peas. Stir fry for 3-4 minutes until vegetables are crisp-tender.
06 - Return the turkey to the wok. Toss in the cooked noodles and the sauce. Stir fry for another 2-3 minutes, ensuring everything is well coated and heated through.
07 - Stir in the spring onions and crushed red pepper flakes if using.
08 - Serve immediately, garnished with sesame seeds and coriander.
# Expert Suggestions:
01 -
- It comes together in under 30 minutes but tastes like something from a restaurant
- The sweet-spicy sauce clings to everything perfectly so every bite is packed with flavor
- Turkey stays tender while the vegetables keep their satisfying crunch
02 -
- Have everything cut and the sauce whisked before you turn on the stove because stir-frying waits for no one
- Crowding the wok makes everything steam instead of fry so cook in batches if your pan looks too full
03 -
- Cut all your vegetables into similar sizes so they cook evenly and nothing ends up underdone or mushy
- Hot wok plus cold oil equals better sear and less sticking—don't add oil until the pan is properly hot