James Tanner is back in the Lorraine kitchen and today is making a healthy dish with turkey, veg and noodles - with a citrus twist.
200g turkey breast steak
½ tbsp olive oil
2 tbsp of ketchup manis ( sweet soy sauce)
Zest and juice of 1 large orange
3 tbsp of water
100g trimmed spring onions, cut in half across
60g (small handful of fine thin matchstick cut carrot)
100g purple sprouting broccoli tops cut into 2 cm thick pieces
1 sliced red chilli
2 cloves sliced garlic
1 tbsp toasted sesame seeds
½ tbsp / drizzle sesame oil
Handful of fresh coriander
150g straight to wok noodles
Slice the turkey breasts into thin strips. Place in a bowl with the orange zest and juice and soy. Mix together, cover with cling film and marinate for 30 minutes.
Heat a wok or large non stick pan, drain off the marinated chicken reserving the liquid, and stir fry the turkey pieces in just a splash of oil. Cook for two minutes then add the broccoli pieces, garlic, chilli and spring onion.
Continue to cook for a further three minutes moving constantly then add the matchstick cut carrot and noodles. Pour over the reserved marinade and add the 2 tbsp of water.
Let the noodles just warm through and add the coriander and arrange stir fry in serving bowl. Sprinkle over toasted sesame seeds and a drizzle of sesame oil (optional), garnish with coriander leaves and serve.