Who doesn’t love a good stir fry?
Generally, if cooked with less good oil and fresh vegetables a stir fry is healthy.
Using these Yutaka Soybean Noodles, which are Gluten Free and Organic, makes stir fries more substantial and still good for you. These soybean noodles are high on protein and fibre so don’t leave you feeling bloated.
I used Ching He Huans’ (TV chef) recipe as my base for the stir fry.
Recipe for Turkey and Vegetable Stir Fry (Serves 2)
2 Turkey fillets, 6 Baby corn, 1 Prepacked mushroom stir fry packet, 1 chopped roquito pepper, 2 large cloves crushed garlic, 1 red chilli chopped, 1/2 packet Yutaka Soybean noodles, 1 teaspoon Yutaka roasted white sesame seeds, 1 teaspoon Yutaka roasted black sesame seeds, 2 tablespoons Yutaka Tamari Soy Sauce and 1 tablespoon Yutaka Tangy Yakisoba Sauce.
***The photo shows the Edamane Noodles which I didn’t use on this occasion but can be used.***
Cut the turkey into little chunks. Heat a tablespoon of rapeseed oil in a pan and add the Yutaka roasted white sesame seeds. Give it a stir and add the turkey chunks and stir. Add the soy sauce and let the turkey chunks cook. At this point if the meat is releasing too much water you can make a paste with cornflour and water and add it to pan to thicken it.
Boil the noodles for 5/6 minutes in a pan. Heat oil in a separate pan and add the cooked, drained noodles and fry for about a minute.
In a separate pan, add a tablespoon of rapeseed oil, garlic and chilli. Cook for a minute at low heat then add all the vegetables. Stir and then add some Yakisoba sauce.
Once the vegetables are cooked add the turkey, noodles and black sesame seeds. You can add salt and pepper if you wish. Heat for a minute and serve.
The Yutaka ingredients are full of flavour and I feel have a lot of depth and taste compared to other brands. This means you don’t use as much. Here is a link for the range of products they do Yutaka products. A lot of the big supermarkets stock them.
Hope you enjoy them.