Hoisin Turkey Chow Mein with Brown Rice Noodles & Rainbow Veg

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
50g honey
6 tbsp hoisin sauce (Soya)

(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp cornflour
600g British turkey strips
200g brown rice noodles

(Brown Rice Flour, Water)
2 pepper
1 chilli
1 pak choi
2 spring onion
2 carrot

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	503Kcal
	468kJ	2104kJ
Fat	1.9g	8.4g
of which saturates	0.4g	1.9g
Carbohydrates	15g	66g
of which sugars	5.4g	24g
Protein	9.3g	42g
Salt	0.55g	2.5g
Fibre	1.4g	6.2g

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Ready in 20 High protein 5 plants Low sat fat Family classics

Hoisin Turkey Chow Mein with Brown Rice Noodles & Rainbow Veg

Prep time: 15 mins

Total time: 20 mins

Cuisine: Chinese

Food group: Poultry

A fiery-fresh twist on a Chinese classic. We've taken our juicy British turkey and added spicy ginger, red chilli and sticky hoisin sauce. Add vibrant carrots and peppers for colour, and brown rice noodles to soak up all that delicious flavour. Now grab your chopsticks and dig in!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a large bowl, a measuring jug, a grater & a sieve

Prep the veg

Coarsely grate the carrots. Slice the spring onions into 3cm pieces
Dice the peppers into 2cm chunks. Trim and cut the pak choi into bite-sized pieces. Deseed and thinly slice chilli

Boil the noodles & sizzle the turkey

Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Meanwhile, place the turkey and cornflour into the large bowl with a generous pinch of salt and mix until coated
Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the turkey and cook for 5 mins, until golden

Build the dish

Add the pepper, carrot, spring onion, ginger & garlic paste and half the chilli (for those who'd like the heat) to the turkey pan
Cook for a further 5 mins, then add the hoisin sauce, honey, tamari and 100ml water
Add the pak choi, bring to the boil and simmer for 2-3 mins, until the sauce is thickened and the turkey is cooked through
Add the cooked noodles, then mix well to combine and heat through

Plate up

Check your turkey pieces are cooked through; the meat should be white with the juices running clear
Serve the turkey chow mein into bowls. Garnish with the remaining chilli (for those who'd like the heat)