• 500 g British turkey breast steaks
  • 175 ml teriyaki and ginger stir-fry sauce
  • 1 tbsp olive oil
  • 410 g fresh free-range egg noodles
  • 200 g trimmed mange tout, sliced into thin strips
  • 15 g coriander, washed and finely chopped

For the salsa:

  • 170 g cherry tomatoes, washed and finely diced
  • 1 green pepper, washed, deseeded and finely diced
  • 227 g tin pineapple slices in fruit juice, drained and finely diced
  • 15 g coriander washed finely chopped
  • 1 red chilli, washed, deseeded and diced
  • Juice of 1 lime


  1. 1

    Put the turkey steaks on a plate; pour over the stir-fry sauce, turning the steaks to coat them all over. Cover with cling film and put in the fridge to marinate for 10 minutes.

  2. 2

    Meanwhile, make the salsa. Put the chopped tomatoes, green pepper, pineapple, coriander and chilli in a small bowl. Add the lime juice and mix well. Set aside.

  3. 3

    Heat the oil in a large frying pan and add the marinated turkey steaks. Cook over a medium-high heat for 2½ minutes each side, until cooked through with no pink remaining. Remove from the pan and keep warm.

  4. 4

    Add the noodles to the pan along with the mange tout and remaining stir-fry sauce. Cook for 2 minutes, until heated through. Remove from the heat and stir in the chopped coriander. Divide the noodles between 4 plates and serve with a turkey steak and some salsa on the side.

Nutritional Details

Each serving provides
  • Energy 2131kj 509kcal 25%
  • Fat 11.7g 17%
  • Saturates 1.7g 9%
  • Sugars 16.9g 19%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 448kj/107kcal

Each serving provides

44.6g carbohydrate 5.6g fibre 53.6g protein

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