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Singaporean Turkey Noodles in Sweet Potato Sauce

Singaporean Turkey Noodles in Sweet Potato Sauce

with pak choi
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
631 kcal
Protein
: 
48.1g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
  • Sulphites
Serving amount

20 grams

Black Garlic Paste

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Onion

2 unit(s)

Garlic

440 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Pak Choi

1 unit(s)

Ginger

1 unit(s)

Cucumber

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Sweet Potato

250 grams

Turkey Mince

Not included in your delivery

1 tsp

Sugar

¼ tsp

Salt

to taste

Salt

to taste

Water

to taste

Oil

to taste

Pepper

Energy (kJ)2640 kJ
Energy (kcal)631 kcal
Fat4.6 g
of which saturates1.5 g
Carbohydrate101 g
of which sugars16.1 g
Dietary Fiber8.1 g
Protein48.1 g
Salt4.6 g
Potassium874 mg
Calcium102 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Peeler
•Colander

Cooking steps

Boil the Noodles
1
  • Boil two separate pots of salted water.
  • Peel and chop the sweet potato into 2cm chunks. 
  • Add the potatoes to one of the pots of boiling water and cook until fork tender, 15-20 mins. Once cooked, reserve 150ml of the cooking water (per 2P) then drain in a colander.
  • Add the noodles to the second pot and cook until warmed through, 1-2 mins.
  • Drain in a colander and pop back in the pot. Drizzle with oil and stir through to prevent sticking.
Prep the Veg
2
  • Halve, peel and thinly slice the onion.
  • Peel and grate the garlic and ginger.
  • Trim the pak choi, then thinly slice widthways.
  • Trim the cucumber then halve lengthways. Bash with the bottom of a pot or pan. Thinly slice widthways.
  • In a bowl, toss the smashed cucumber with  ¼ tsp salt (per 2P), the apple cider vinegar and 1 tsp sugar (per 2P). Set aside, stirring occasionally.
Fry the Mince
3
  • Place a pan over medium-high heat (no oil).
  • Once the pan is hot, fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks.
  • Add the pak choi and soy sauce and fry for another 2-3 mins, until softened. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Prepare the Sauce
4
  • Meanwhile, place a pot over medium-high heat with a drizzle of oil.
  • Once hot, add the onion, ginger, Thai spice mix and garlic and fry 4-5 mins, until softened.
  • Once cooked, transfer the mix with the cooked sweet potato, reserved water and black garlic paste to a blender and blend until smooth. 
Toss the Noodles
5
  • Toss the noodles with the sweet potato sauce.
  • Mix well to combine. Add a splash of water to loosen the sauce if necessary.
  • Season to taste with salt and pepper. 
Divide and Serve
6
  • Divide the noodles between deep plates or bowls.
  • Add the mince and pak choi on top.
  • Serve the cucumber salad on the side.
Meal right image

Explore Similar Recipes

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Potato Recipes
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Sweet Potato Recipes
Turkey Mince Recipes
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