- Pinch of salt
- ½ medium egg white
- 4 tsp sesame oil
- 1 tbsp cornflour
- 350g British turkey breast, sliced into ½ cm , long slices
- 6 tbsp any oil
- 2 tbsp finely chopped fresh ginger
- 4 spring onions, roughly chopped
- 100g baby spinach
- 225g instant glass rice noodles, prepared in boiling water for 5 minutes and drained
- 2-3 tbsp soy sauce
Place the salt, egg white, 2tsp of the sesame oil and cornflour in a bowl and whisk well.
Add the turkey slices and again really mix well. Leave for 10 minutes.
Heat 2tbsp of the oil in a wok or frying pan and sauté the turkey slices in small batches, cooking for 3-4 minutes on all sides.
Once cooked, spoon onto a plate and repeat, adding another 2tbsp of oil if necessary, until all the turkey is cooked.
Wipe out the pan and add the last 2 tbsp oil. Add the ginger and sauté well, then add the spring onions and warm through.
Add the spinach and prepared noodles and wilt the spinach slightly.
Add the cooked turkey, soy sauce and remaining sesame oil, then warm through.
Season with salt and pepper if needed. Cool, then chill well.
Copyright Phil Vickery