Turkey and Noodles

Questions About Turkey and Noodles

How to Make Turkey and Noodles

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1. Heat the oil in a large, deep frying pan over medium-high heat. Brown the turkey for 5 minutes, breaking it up, until golden. Lift it out with a slotted spoon.

   Mark done Start 5 min timer

2. Add the onion and carrot and cook for 4 minutes. Add the garlic and thyme and cook for 1 minute.

   Mark done Start 4 min timer

3. Pour in the stock and water, scrape up the browned bits and bring to a simmer. Add the noodles, pushing them under the liquid, and simmer for 8 minutes, until tender.

   Mark done Start 8 min timer

4. Return the turkey, stir in the cornflour mixture and cook for 2 minutes, until the sauce thickens slightly. Add the parsley and pepper.

   Mark done Start 2 min timer

Worth Getting Right

• Break the noodles in half before they go in so that they sit under the liquid.
• If the pan looks dry before the noodles are tender, add a splash of hot water.
• Use a pan at least 28 cm wide so that the noodles cook evenly.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serve It With

A cucumber salad · Fresh pineapple · Steamed green beans

Keeping and Reheating

Best eaten at once. Keeps in the fridge for up to 2 days; the noodles soak up the broth, so add water when reheating.

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.