Dry-fry these delicious nuts for a stronger flavour and extra crunch!
Cook: 20 Mins
Serves: 4
Price: £2.62 per serving
Nutritional Information
Each 439g serving contains
Energy
11774kj
641kcal
11774kj
641kcal
32%
Fat
20.2g
20.2g
Med
29%
29%
Saturates
3.1g
3.1g
Low
16%
16%
Sugars
10.1g
10.1g
Low
11%
11%
Salt
0.61g
0.61g
Low
10%
10%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2682kj/641kcal
Typical energy values per 100g:
2682kj/641kcal
Ingredients
400g pack Asda Turkey Breast Steaks, patted dry, cut into thin strips
1tbsp cornflour
1 low salt stock cube
1tbsp oyster sauce
1 lime, juice only
80g cashew nuts
1tbsp mustard seeds
1tbsp vegetable oil
2 garlic cloves, crushed
bunch of spring onions, sliced
260g mangetout
2 x 300g packs Asda Straight to Wok Wholewheat Noodles
1 x 327g tin sweetcorn, drained, rinsed
Method
1
Place the turkey strips into a small bowl and toss together with the cornflour, a pinch of salt and some ground black pepper.
2
Dissolve the stock cube in 250ml hot water. Add the oyster sauce and lime juice and mix together.
3
Heat a wok or frying pan over a high heat. Add the cashews and toast in the dry pan for 1–2 mins until they start to colour. Tip out of the pan and set aside.
4
Return the dry pan to a medium-high heat, add the mustard seeds and stir-fry for 10–15 secs or until they start to pop. Immediately add the oil, garlic and spring onions and stir-fry for 30 secs. Add the turkey along with a good splash of water – to help stop the meat sticking. Stir-fry for 2 mins.
5
Add the mangetout and the oyster sauce mixture to the pan and stir-fry for a further 3–4 mins.
6
Add the noodles and stir-fry for 1 min, using two wooden spoons to pull them apart in the pan.
7
Add the cashews and sweetcorn and stir-fry for a further 2 mins.
8
Tumble into bowls and top each serving with a pinch of chilli flakes and some fresh coriander, if liked.