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.
Serving size
Ingredients
Ingredients
-
100g brown rice noodles
-
1 tbsp tamari (Soya)
- 15g creamed coconut
-
4 tsp ginger & garlic paste
- 3 radish
- 1 unwaxed lime
- 1 tbsp cornflour
- 2 onion
- 2 carrot
-
4 tbsp katsu curry paste
- 240g green beans
-
200g brown rice noodles
- 600g British turkey strips
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 590Kcal |
| 460kJ | 2467kJ | |
| Fat | 2.5g | 13g |
| of which saturates | 1.0g | 5.5g |
| Carbohydrates | 14g | 74g |
| of which sugars | 2.3g | 12g |
| Protein | 8.2g | 44g |
| Salt | 0.33g | 1.8g |
| Fibre | 1.7g | 9.1g |
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a measuring jug & a sieve
Do the prep & pickle the radish
- Dice the carrot into 2cm chunks (peel optional). Finely dice the onion. Trim the green beans and cut into thirds. Halve the lime
- Trim and thinly slice the radishes. Add to the small bowl with the juice of half the lime. Set aside to pickle
Fry the turkey & cook the noodles
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the turkey and carrot and cook for 5 mins, until golden and softened. Season with salt and pepper
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then toss with 1 tsp olive oil
Build the flavour
- Add the onion, ginger & garlic paste and katsu paste to the turkey pan. Cook for a further 5 mins
- In the jug, dissolve the cornflour with 50ml cold water. Add the tamari, creamed coconut and 100ml hot water and mix well
- Stir the cornflour mix into the pan, bring to a boil then add the green beans. Simmer for 3-4 mins, until the sauce is thickened, the veg is tender and the turkey is cooked through
- Add the cooked noodles, then toss to combine. Season with salt and pepper to taste
Plate up
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Serve the turkey katsu noodles into bowls. Garnish with the pickled radish (for those who'd like)
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