THIS week’s recipe choice is a quick, colourful and healthy option that tastes delicious and will help you use up the last of your Christmas turkey.

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Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes

Approximate cost for recipe: £5.00

Approximate cost per serving: £1.25p

Ingredients

• 125g medium egg noodles

• Juice of 1 small orange

• 1 tablespoon soy sauce

• 1 tablespoon cornflour

• 1 tablespoon vegetable oil

• 350g turkey stir-fry strips

• 1 bunch spring onions, thinly sliced

• 1 red or yellow pepper, deseeded and thinly sliced

• 1 large carrot, cut into thin strips

• 2 celery sticks, thinly sliced

• 100g mushrooms, sliced

• Ground black pepper

Method

1. Put the noodles into a heatproof bowl and cover with boiling water. Soak for 6 minutes, or follow the pack instructions.

2. Next, mix together the orange juice, soy sauce and cornflour until smooth. Set to one side.

3. Heat the oil in a wok or very large frying pan. Add the turkey and stir-fry briskly for 3-4 minutes. Add the spring onions, pepper, carrot, celery and mushrooms. Stir-fry over a high heat for another 3-4 minutes, until the turkey is cooked. The vegetables should remain crisp and crunchy.

4. Give the orange juice mixture a good stir, then add it to the stir-fry and cook for a few moments until thickened. Drain the noodles thoroughly, then add them to the turkey mixture. Serve immediately.

Tip 1: If you prefer, leave out the noodles and cook 150g long grain rice to serve with the stir-fry.

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