• Preparation time: 5 minutes
    • Cooking time: 5 minutes
    • Total time: 10 minutes
    • Serves: 2

WHAT YOU’LL NEED

  • 300g pack rice noodles
  • 300g leftover cooked vegetables, eg Brussels sprouts, broccoli, parsnips, shredded green or red cabbage
  • 1 tbsp wok oil or vegetable oil
  • 150g leftover cooked turkey, cut into small strips
  • 140g pack Szechuan pepper sauce
  • Lime wedges, to serve

WHAT YOU NEED TO DO

  1. Microwave the pack of rice noodles on full power for 2 minutes or until piping hot. Cut the vegetables into smaller pieces if large. Heat the oil in a wok or large frying pan and when very hot, add the vegetables and turkey and stir-fry for 3 minutes until hot.
  2. Tip in the noodles and drizzle with the sauce and 2 tbsp water. Fry for a further 1 minute, turning the noodles with the vegetables. Transfer to serving plates and serve with lime wedges for squeezing over.

Cook’s tip: The microwave reheats the noodles without drying them out. If you don’t have one, briefly fry the turkey and vegetables then add the noodles and stir-fry until hot, adding a little extra water if the mixture dries out.

Recipe and image courtesy of Waitrose & Partners

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Rachel is the beauty and fashion director at IDEAL. She loves trying new products and is an avid fan of London's fashion, from the high end to the high street.