Serving size

1 person 2 people 4 people

Ingredients

2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
2 unwaxed lime
100g brown rice noodles

(Brown Rice Flour, Water)
15g creamed coconut
2 carrot
4 tbsp katsu curry paste

(Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
240g green beans
200g brown rice noodles

(Brown Rice Flour, Water)
600g British turkey strips

Allergens

None

Nutritional Information

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Prep in 10 High protein New 6 plants Low sat fat Family favourite Big appetites

Turkey Katsu Noodle Bowl with Green Beans & Pickled Carrot

Prep time: 10 mins

Total time: 30 mins

Cuisine: Chinese

Food group: Poultry

teens

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.

Halve the limes. Peel the carrot into ribbons. Add to the medium bowl with the juice from a lime. Set aside to pickle
Trim the green beans and cut into thirds
Dissolve the creamed coconut and stock powder in the jug with 200ml hot water

Heat the large frying pan with 1/2 tbsp oil on high heat. Once hot, add the turkey, curry powder, ginger and garlic paste and katsu paste. Cook for 4 mins, until golden. Season with salt and pepper
Stir the coconut mix into the pan then bring to a boil. Simmer on medium-high heat for 10 mins, until the sauce has thickened and the turkey is cooked through. If the sauce is too thin, simmer for a further 2-3 mins

Meanwhile, add the noodles and green beans to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water and toss with 1/2 tsp olive oil
Toss in the cooked noodles, green beans and juice from one lime half into the turkey. Season with salt and pepper to taste

Check your turkey pieces are cooked through; the meat should be white with the juices running clear
Serve the turkey katsu noodles into bowls, with the pickled carrot alongside. Drizzle with the chilli paste (for those who'd like the heat) and garnish with the remaining lime, cut into wedges