Notes
Ingredients
120g vermicelli noodles
1 tbsp. vegetable oil
2 cloves garlic, grated
2cm ginger, grated
1/2 bunch spring onions, thinly sliced
1/2 red chilli, finely chopped
1 carrot, grated
150g mushrooms, sliced
120g water chestnuts, finely sliced
250g turkey mince
1 tsp. Chinese five-spice
1.5 tbsp. soy sauce
1 tbsp. honey
2 tsp. rice wine vinegar
2 tsp. sesame oil
Small handful coriander, chopped
Method
Put the vermicelli noodles in a bowl and cover with boiling water. Leave to soften while you make the stir fry.
Heat the oil over a high heat in a wok or large frying pan. Add the garlic, ginger, half the spring onions and the chilli and fry for a minute or two, until fragrant.
Add the carrot, mushrooms and water chestnuts, and fry for 4-5 minutes until they have softened. Add the turkey mince and Chinese five-spice and stir fry until the turkey mince is cooked through and starting to brown.
Add the soy sauce, honey, vinegar and sesame oil and cook for a few minutes.
Add the drained noodles and stir through.
Serve topped with the remaining spring onions and the coriander.