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


  • 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


  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

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.