Peas and Bang Bang Turkey
Over a year ago
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Ingredients
- 200g Birds Eye frozen Peas
- 1 red Chilli (finely chopped)
- 1 bulb ginger (cleaned and grated)
- 2 tbsp. soy sauce
- 1 tbsp. peanut butter
- 1 tsp. honey
- 1 Juice of lemon
- 1 shallot or 1 onion (finely sliced)
- 2 tsp. Sesame Oil
- 1 packet ready made noodle (per person)
- bunch coriander (optional)
- 4 spring onions (finely shaved)
- 600g turkey (cooked)
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
-
1
1. Prepare the dressing
2. Add the finely sliced chillies, the grated ginger, finely sliced shallots, the finely shaved spring onions, ¾ fresh of the fresh coriander, peanut butter and honey to a bowl
3. Using a whisk add all the liquid ingredients, once the noodles are cooked, strain and allow to cool
4. Add the juice of half a lime to the noodles and a tablespoon of sesame oil
5. Toss and place onto a plate and add 200g pre-blanched peas. Add the shredded turkey, (150g) per portion to the dressing
6. Mix through thoroughly and then top over the noodle and vegetables. Drizzle over any remaining dressing, finish with a slice of lime and a sprig of coriander
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