Turkey Noodles

Serves 2

1 turkey breast fillet, approx 350g, cut into bite-size cubes

1 large onion, diced

1 chicken stock cube, dissolved in 150 ml boiling water

1 tbsp Madras curry paste, see previous blog post

1 tin coconut milk

2 dried Kaffir lime leaves

300 g button mushrooms, cleaned & quartered

small bunch spring onions, finely sliced

Sunflower oil for frying

2 portions Chinese egg noodles

1.  Fry the onion gently in a wok or large saucepan until soft and translucent.

2.  Add the turkey and fry, stirring, until coloured on all sides.

3.  Stir in the curry paste and cook for a couple of minutes until a nice aroma comes from the pan.

4.  Add the chicken stock and coconut milk, bring to the boil, then reduce heat, add the lime leaves and simmer for about 10 minutes.

5.  Add the mushrooms and simmer for a further 5 minutes.

6.  Break the dried noodles into the pan, stir them in, making sure they are immersed in the stock.  Sprinkle over the spring onion and simmer for about 5 minutes until the noodles are cooked.

Enjoy!