Poached turkey with sticky noodles and chili cashews

Special equipment • wok

SERVES 4

Ingredients:

10oz (300g) boneless turkey breast, cut in half

3 tbsp soy sauce

1 cup unsalted roasted cashews

¼ tsp chili powder

1 tbsp Asian sesame oil

1 bunch of scallions, coarsely chopped

1 tbsp honey

2 garlic cloves, finely grated

1in (2.5cm) piece of fresh ginger, finely grated

juice of 1 lemon

1 x 9oz (250g) package thick or medium dried udon noodles, cooked as package directs, and drained

sea salt

Method:

1 Combine the turkey breasts and 1 tbsp of the soy sauce in a large saucepan, and add enough water to cover. Bring to a boil, then reduce the heat slightly and simmer gently for 15–20 minutes until the turkey is cooked through. Remove with a slotted spoon and, when cool enough to handle, shred the meat and set aside.

2 In a small dry frying pan, toss together the cashews, chili powder, and some sea salt. Cook for a few minutes over medium-high heat, stirring and shaking the pan, until the nuts are golden. Set aside.

3 Meanwhile, while the turkey is cooking, heat the sesame oil in a wok over a high heat. Add the scallions, and toss for 1–2 minutes. Add the remaining 2 tablespoons of soy sauce, honey, garlic, ginger, and lemon juice, and cook for 1 minute longer.

4 Add the noodles, and toss until they separate, stirring all the time so they soak up the sauce. Pile the noodles into a serving bowl, then top with the shredded turkey and the chili nuts. Drizzle any excess sauce over the top. Serve immediately.

Poached turkey with sticky noodles and chili cashews