Spice up the remainder of your festive bird with a warming bowl of noodles, packed with the earthy aromatic flavours of Sichuan pepper. Toss in some leftover ham in place of some, or all, of the turkey, if you prefer.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
20 mins
Cook Time:
13 mins
Total Time:
33 mins
Cal/Serv:
620
Ingredients
2 1/2 tsp. Sichuan peppercorns
2 tsp. Chinese five spice powder
250 ml hot chicken stock
1 -2tsp chilli oil, to taste, we used Lee Kum Kee
1 Tbsp. smooth peanut butter
2 Tbsp. tahini
2 Tbsp. seasoned rice vinegar
3 Tbsp. dark soy sauce
2 tsp. runny honey
1 Tbsp. sesame oil
400 g cooked/leftover turkey, shredded
3 cm piece fresh root ginger, peeled and grated
3 garlic cloves, crushed
300 g dried udon noodles
2 pak choi, roughly chopped
Finely grated zest 1 orange
4 spring onions, finely sliced
40 g roasted peanuts, chopped
Directions
Step 1Make the sauce; finely grind the Sichuan peppercorns using
a pestle and mortar. Tip into
a medium jug and mix in the
Chinese five spice, stock, chilli
oil, peanut butter, tahini, rice
vinegar, soy sauce and honey.
Mix to combine and set aside.
Step 2Heat the oil in a large
non-stick frying pan over
medium heat. Add the turkey
and fry for 10min or until
beginning to caramelise.
Add the ginger and garlic and
fry for 1min, until fragrant.
Step 3Meanwhile, bring a large
pan of water to the boil and
cook the noodles according to
pack instructions, adding the
pak choi for the final 4min of
cooking. Drain.
Step 4Add the sauce to the
turkey pan and bring to the
boil. Simmer for 2min and
add the orange zest.
Step 5Add the drained noodles
and pak choi to the pan and
toss well. Divide between
4 bowls and garnish with spring
onions and peanuts to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
