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.
Turkey Noodle Stir-fry with Pak Choi & Creamy Peanut Sauce
Here’s an easy bowl of noodles to whip up on busy weeknights. With juicy British turkey, brown rice noodles, crunchy pak choi and sweet mixed peppers. Sticky peanut butter and lashings of lime make it moreish. Finish with coriander for freshness
High protein
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 2 unwaxed lime
- 50g honey
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 handful of fresh coriander
- 2 pak choi
- 1 pepper
- 1 pepper
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 600g British diced turkey breast
Nutritional Information
Calories: 521
Protein: 44g
Carbs: 56g
Fat: 14g
Turkey Noodle Stir-fry with Pak Choi & Creamy Peanut Sauce
Here’s an easy bowl of noodles to whip up on busy weeknights. With juicy British turkey, brown rice noodles, crunchy pak choi and sweet mixed peppers. Sticky peanut butter and lashings of lime make it moreish. Finish with coriander for freshness
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Cooking Instructions
Before you start
- Pull out a large saucepan, a large frying pan, a sieve & a measuring jug
Sizzle time
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the turkey and cook for 15 mins, stirring frequently, until golden brown and cooked through
- Add half the tamari, cook for a final minute, then remove from the pan and set aside
Prep the veg & make the peanut sauce
- Meanwhile, thinly slice the peppers. Cut the pak choi into bite-sized pieces. Roughly chop the coriander
- In the measuring jug, mix the peanut butter with 50ml hot water until smooth. Stir in the ginger & garlic paste, honey, juice from the limes (or to taste) and the remaining tamari
Boil the noodles & soften the veg
- Bring the large saucepan filled with salted hot water to a boil. Once boiling, add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cook for 5 mins, until soft
- Add the pak choi and cook for a further minute. Season with salt and pepper
Bring the dish together
- Add the cooked noodles, turkey and peanut sauce to the turkey pan. Toss to combine and cook for 1 min, until hot. Season with salt and pepper
Plate up
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the turkey noodles into bowls. Sprinkle over the coriander
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