Udon Noodles with Tenderstem^® broccoli, Red Peppers & Griddled Turkey Breast

Thick noodles in a dry sauce, this dish puts red peppers and turkey together – not a match you’d ordinarily make, but one that manages to work.

5 minutes

10 minutes

Try with Frozen Tenderstem^®

Preheat griddle pan.
Splash half the soy sauce and half the sweet chilli sauce over the turkey breast slices, set aside until the griddle pan is hot, then griddle for 2-3 minutes each side until nicely striped.
Meanwhile, cook the Udon noodles according to the packet instructions (about 2 minutes) and set aside to cool.
Prepare the Tenderstem^® broccoli by cutting off the florets and slicing the stems into diagonal strips. Stir fry the Tenderstem^® broccoli along with the red peppers and shallots in a hot wok using groundnut oil until everything has a little bit of colour.
Add 2 the garlic, ginger and the remainder of the soy sauce and sweet chilli sauce and cook for 1 more minute. Add the Udon noodles and toss to mix.
Serve the noodles piled high with the turkey arranged on top. Finish with a sprinkle of sesame seeds and a drizzle of sesame oil.

More ways to cook Tenderstem^®