Use up turkey, ham and vegetables
Turkey Singapore noodles
Turkey curry is a traditional leftovers dish, but using curried noodles brings it bang up to date.
Serves 4 Prep 15 mins Cook 20 mins £ 3.20 per serving 476 kcals, 13g fat, 3g sat. fat, 8g sugar
200g rice noodles 2 tsp sesame oil 2 eggs, beaten 1 tbsp vegetable oil 2 garlic cloves, crushed thumb-sized piece ginger, minced 1 red chilli, chopped 2 red peppers, deseeded and sliced – plus any leftover Christmas vegetables that work in a stir-fry (shredded carrots, peas, mushrooms, etc) 200g beansprouts 6 spring onions, finely sliced 250g leftover turkey meat, shredded 140g leftover ham, diced 3 tbsp madras curry powder or paste 1 tsp turmeric 2 tbsp soy sauce, plus extra to serve 2 tsp dry sherry sprinkling of sugar coriander sprigs and sliced chilli, to serve
1Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil. Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.
2Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. Tip the noodles into the pan and stir through the curry powder, turmeric, soy, sherry and sugar. Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.