Dinner recipe
Turkey mince and egg noodles with peppers, green beans, spring onions, ginger, garlic, lime and a mild soy glaze.
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Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Ingredients
knife and chopping board, grater, measuring jug and scales, sieve, 4l mixing bowl, 28cm non-stick frying pan, 2l saucepan, microwave and microwave-safe plate, clean food thermometer, tongs
Method
For more than four servings, first split all ingredients into four-serving sets and complete each set separately. Wash and deseed peppers, then cut into thin strips. Trim green beans and halve crossways. Slice spring onions, keeping whites and greens separate. Peel and grate garlic and ginger. Measure 15ml lime juice.
Mix all soy sauce, honey, measured lime juice and sauce water. Boil the fresh trimmed green beans in a saucepan of all the listed boiling water for 5–7 minutes until tender through the centre, then drain. Divide all ingredients and the sauce into batches of no more than two servings, keeping each component separate.
For each two-serving batch, heat its share of oil in a 28cm non-stick pan over medium heat. Add its share of raw turkey mince and cook for 8–10 minutes, breaking it into small crumbs. Check the largest clumps reach 75°C for 30 seconds with a clean probe; continue if needed.
Add that batch’s pepper strips and spring onion whites. Stir-fry for 4–5 minutes until softened, then add its garlic and ginger for 1 minute and its cooked green beans for 1 minute.
Heat the cooked chilled noodles for this batch according to their microwave packet, including standing time. A 300g pack of the researched Tesco noodles takes 2 minutes 30 seconds at 800W or 2 minutes at 900W, followed by 1 minute standing. Heat packs separately; for a part-pack follow the pack guidance or heat a whole pack and weigh the recipe amount. Add this batch’s hot noodles and sauce to the pan and toss for 1–2 minutes until steaming hot throughout.
Serve each completed batch promptly with its share of spring onion greens. Repeat the method with each remaining ingredient batch, cleaning the probe after each check. Divide all food evenly between the planned servings.
