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An easy and versatile meal you can double if you have guests or easily half for a couple. Try with leftover or fresh chicken.

Prep: 10 minutes
Cook Time: 20 minutes
Serves: 4


Bring a large saucepan filled with water to a boil over a high heat.

Add the rice stick noodles and cook for 6-8 mins or until tender.

Drain the noodles, place in a bowl and toss in 1 teaspoon of the sesame oil. 

Beat the eggs with the rest of the sesame oil and season to taste. 

Heat half the vegetable oil in a wok or high-sided pan over a medium heat. 

Pour in the eggs to make a flat omelette. Cook for 1-2 mins before flipping onto a plate to cool. 
Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and half the chilli for about 1 min until fragrant. 

Add all the vegetables to the wok, fry for 1-2 mins before adding the turkey. 

Add the curry powder, turmeric, soy, Shaoxing and sugar, stir to combine.

Add the drained noodles and stir to combine again, cooking for 1-2 mins.

Shred the omelette and stir through the noodles. 

Serve the noodles scattered with coriander, remaining sliced chilli and extra soy sauce to taste. 


200 grams Tas Brand rice stick noodles
2 teaspoons sesame oil
2 eggs, beaten
1 tablespoon cooking oil
2 garlic cloves, peeled, finely chopped
thumb-sized piece ginger, peeled, finely chopped
2 red chillis, deseeded, finely sliced
2 red peppers, deseeded and sliced 
1 carrot, peeled, cut into matchsticks
150 grams mushrooms, cleaned, cut into quarters 
200 grams bean sprouts
4 spring onions, finely sliced
250 grams leftover turkey meat, shredded
2 tablespoons Acme curry powder 
1 teaspoon Farro turmeric
2 tablespoons Kikkoman soy sauce, plus extra to serve
2 teaspoons Shaoxing wine 
ΒΌ teaspoon Essente caster sugar
10 grams fresh coriander, leaves picked 

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