This Turkey Satay Vegetable Noodles recipe is great to use up any leftover turkey from Christmas Day. It packs a powerful flavour punch and is just the ticket after the excesses of the festive season. Stir-frying is a traditional Chinese cooking technique that’s very easy to master. To check if the vegetables are cooked, pierce them with the tip of a knife – they should feel as soft as butter.
– 275g (10oz) fine egg noodles
– 1 tbsp sunflower oil
– 1 large red pepper, halved, seeded and thinly sliced
– 225g (8oz) fine green beans, trimmed and halved
– 175g (6oz) baby corn, halved lengthways
– 2 garlic cloves, crushed
– 400g (14oz) can coconut milk
– 350g (12oz) leftover cooked turkey meat, cut into bite-sized pieces
– 100g (4oz) crunchy peanut butter
– 2 tbsp dark soy sauce
– 2 tbsp sweet chilli sauce
– 1 tsp light muscovado sugar
– juice of ½ lime
– 50g (2oz) cashew nuts, toasted and finely chopped
– handful fresh coriander leaves, to garnish
1. Place the fine egg noodles in a pan of boiling water and cook for 3–4 minutes, until tender, or
according to the packet instructions.
2. Heat a wok until very hot. Add the oil and swirl it around the edges, then tip in the red pepper,
green beans, baby corn and garlic and stir-fry for 3–4 minutes, until the vegetables are tender,
sprinkling over 1 tablespoon of water if the mixture is getting too dry.
3. Drain the noodles and add to the wok with the coconut milk, turkey, peanut butter, soy sauce,
chilli sauce, sugar and lime juice. Stir-fry for another 2–3 minutes, until all the ingredients are
4. To serve, divide among warmed serving bowls and scatter over the cashew nuts and coriander.
Our recommended Wine Pairing for this Recipe
Lingenfelder Bird Label Riesling €14.99
This a delightfully fresh and vibrant wine with pears and floral notes on nose.
On the palate this wine has a lovely light sweetness to it with floral tones mingling with the pears and mineral tones.
This off dry white wine will balance well with the creamy nuttiness of the satay sauce, while the supple body and freshness working well with the turkey itself.
Available from O’Brien’s Wines Nationwide or Online.
Foodie Heaven from Neven
The MacNean Gift Card from Neven Maguire, award-winning chef of MacNean House and Restaurant in Blacklion, Co Cavan. The perfect Christmas gift for food lovers or for someone very special this Christmas, this Gift Card can be used across MacNean House & Restaurant, the Neven Maguire Cookery School, the new ‘Neven Maguire Hamper’, as well as Neven’s books and DVD collection.
A beautiful surprise for those who love great food, the Neven Maguire Hamper includes Neven’s new book ‘The Nation’s Favourite Healthy Food, MacNean Christmas Pudding, a delicious Ham Glaze, Jam, Marmalade, Fig & Cranberry Chutney, Mulled Wine Spice Mix, Coole Swan Chocolate Truffles and a flavoured Donegal Rapeseed Oil.
The MacNean Gift Card and the new ‘Neven Maguire Hamper’ are available from nevenmaguire.com or call 071-9853022.
Since Neven took over the family business in 2001, MacNean House & Restaurant has been consistently winning awards for its food, service, wine offer and overall dining experience. In addition to his Neven Maguire Cookery School, where Neven presents a range of exciting cookery classes for all skill levels, he has also launched his exclusive ‘The Chef’s Table’ dining experience. Hosted in the beautiful and private surrounds of his cookery school, Neven and his team cook in front of diners and present the restaurant’s acclaimed Tasting Menu. Accompanying wines are presented and served by the restaurant’s sommelier. Visit nevenmaguire.com for more information.