• 350g turkey breast steaks, thinly sliced
  • 1 stem lemongrass, pale section only, finely chopped
  • 1 tablespoon fish sauce
  • 2 teaspoons finely grated fresh ginger
  • 350g pkt shelf-fresh Singapore noodles
  • 2 tablespoons rice bran oil
  • 1 carrot, cut into matchsticks
  • 1 bunch broccolini, cut into florets, stems sliced diagonally
  • 4 shallots, trimmed, cut into 5cm lengths
  • 100g snow peas, trimmed, halved diagonally
  • 2 tablespoons kecap manis
  • 80g (1/2 cup) unsalted roasted cashews
  • Step 1 Combine the turkey, lemongrass, fish sauce and ginger in a bowl. Cover and place in the fridge for 10 minutes to marinate.
  • Step 2 Meanwhile, prepare the noodles following packet directions.
  • Step 3 Heat 2 teaspoons of oil in a wok over high heat. Stir-fry half the turkey for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with 2 teaspoons of oil and remaining turkey. Heat remaining oil in wok. Stir-fry carrot and broccolini stems for 1-2 minutes. Add broccolini florets and shallot. Stir-fry for 1 minute. Add turkey mixture, noodles, snow peas and kecap manis. Stir-fry for 1-2 minutes or until vegetables are tender crisp and the mixture is heated through. Divide among serving bowls. Top with cashews.