FCD: Lemongrass Turkey Mince with Greens & Noodles

Aug 17

2 min read

Serves 2

A fresh, fragrant bowl of golden turkey mince with lemongrass, ginger and garlic, plenty of green vegetables and noodles, finished with fresh coriander and a crunchy toasted topping.

Ingredients

From the Freezer

320g turkey mince
½ onion, finely diced
1 stalk lemongrass, finely chopped
1–2 garlic cloves, finely chopped or grated
Small piece ginger, grated
Handful broccoli florets
Handful peas
Handful pak choi or other greens
50–75ml white wine
100–150ml chicken or vegetable stock
15–20g fresh coriander
Juice of ½ lime or lemon
Toasted peanuts or sesame seeds, to finish

From the Pantry

Noodles, enough for 2
Soy sauce and/or fish sauce, to taste
1 tsp honey, optional
A little oil, for frying
Freshly ground black pepper, if needed

Methods:

1. Cook the noodles

Cook the noodles according to the packet instructions. Drain and set aside, adding a tiny drizzle of oil if needed to stop them sticking.

2. Brown the turkey

Heat a little oil in a large frying pan or wok over a medium-high heat. Add the turkey mince and onion and cook for 6–8 minutes, breaking the mince up with a wooden spoon, until the turkey is golden and cooked through.

3. Add the aromatics

Finely chop the coriander stalks, reserving the leaves for later. Add the lemongrass, ginger, garlic and coriander stalks to the turkey. Fry for 1–2 minutes until fragrant.

4. Add the wine and stock

Pour in the white wine and let it bubble for 1–2 minutes until reduced by about half.

Add the prepared stock and a little soy sauce or fish sauce. Simmer for 2–3 minutes so the flavours come together.

5. Add the vegetables

Add the broccoli and peas and cook for around 3–4 minutes, until just tender. Add the pak choi or other leafy greens for the final 1–2 minutes, so they wilt but retain some texture.

6. Finish the sauce

Add a squeeze of lime or lemon juice and the honey, if using. Taste and adjust with a little more citrus, soy or fish sauce if needed. Remember that both the stock and soy/fish sauce can be salty, so add them gradually.

7. Add the noodles

Toss the cooked noodles through the turkey and vegetables until everything is well coated and piping hot. If it looks a little dry, add a splash of hot water rather than more stock.