Crispy Chilli Turkey Noodles Recipes

CRISPY CHILLI TURKEY NOODLES

Crispy chilli turkey noodles image

Crisp-fried turkey mince in a chilli, soy and garlic sauce atop udon noodles makes for a savoury 20-minute meal that's low in fat but big on flavour

Provided by Esther Clark

Time 20m

Number Of Ingredients 12

Ingredients

2 tbsp sesame oil
500g turkey mince
5cm piece ginger, grated
1 large garlic clove, crushed
3 tbsp honey
3 tbsp soy sauce
1 tbsp hot sriracha chilli sauce
350g dried udon noodles
2 limes, juiced, plus wedges to serve (optional)
2 large carrots, peeled and cut into matchsticks
4 spring onions, shredded
1 small bunch coriander, sliced (optional)

Steps:

Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins.
Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like.

Nutrition Facts : Calories 566 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 3.9 milligram of sodium

TURKEY, BEAN AND QUINOA CHILI WITH CRISPY TORTILLA STRIPS

Turkey, Bean and Quinoa Chili with Crispy Tortilla Strips image

This recipe is sponsored by Target. Ground turkey gets a boost from chickpeas and quinoa in this comforting chili. A combination of ground cumin and chili powder gives it classic flavor and aroma. Topped with finely grated Parmesan, sliced jalapeño and crispy homemade tortilla strips, this dish is sure to be a winner.

Provided by Justin Chapple

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup quinoa
Kosher salt
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 pound ground turkey
Freshly ground black pepper
1 onion, finely chopped
1 bell pepper, any color, stemmed, seeded and diced
2 jalapeños, 1 minced and 1 thinly sliced
4 cloves garlic, minced
6 corn tortillas, halved and cut crosswise into 1/4-inch-wide strips
3 tablespoons chili powder
2 teaspoons ground cumin
One 28-ounce can whole peeled tomatoes, crushed by hand
2 cups low-sodium vegetable broth
Two 15.5-ounce cans chickpeas, such as Good & Gather, rinsed and drained
Finely grated Parmesan, for serving
Cilantro leaves, for serving

Steps:

Preheat the oven to 450 degrees F. Bring a medium saucepan filled two-thirds full of water to a boil. Stir in the quinoa and a small handful of salt. Adjust the heat and simmer 10 minutes. Drain and return the quinoa to the saucepan.
Meanwhile, in a large saucepan, heat 1/4 cup of the oil until shimmering. Add the turkey and a generous pinch each of salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the turkey is almost cooked through and starts to brown, 5 to 7 minutes. Add the onion, bell pepper, minced jalapeño, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes; reduce the heat if the ingredients brown too quickly.
Meanwhile, toss the tortilla strips with the remaining 1 1/2 tablespoons oil on a large rimmed baking sheet. Spread the strips in an even layer and bake until browned and crisp, about 8 minutes. Sprinkle with salt and let cool.
Add the chili powder and cumin to the saucepan with the turkey and continue to cook, stirring, until fragrant, about 1 minute. Add the tomatoes and broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the chickpeas and cooked quinoa and simmer until thickened slightly, 3 to 5 minutes. Taste the chili and season with salt and pepper.
Ladle the chili into bowls and top with the crispy tortilla strips, sliced jalapeño, Parmesan and cilantro.

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