RECIPE INSPIRATION
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SERVES 4 DF
HANDS-ON TIME 20 mins
TOTAL TIME 30 mins
THE TREND: FERMENTED FOODS
Two types of fermented ingredients are used here – miso paste for its deep umami qualities, and sauerkraut for tang. Together, they make for a flavour some stir-fry.
◆ 3 tbsp sweet chilli sauce
◆ 1½ tbsp white miso paste (we used Miso Tasty)
◆ 1½ tbsp light soy sauce
◆ 120g drained sauerkraut
◆ 1 tbsp sesame oil, plus 1 tsp extra
◆ 1 x 200g pack fine beans and Tenderstem broccoli
◆ 1 red pepper, deseeded and sliced
◆ 25g root ginger, grated
◆ 3 garlic cloves, grated
◆ 1 x 500g pack 7% fat turkey mince
◆ 180g dried wholemeal medium noodles
1 Whisk the chilli sauce, miso paste and soy sauce together in a bowl with 3 tablespoons of water. Set aside. Using a clean tea towel or some kitchen paper, squeeze any excess liquid from the sauerkraut. Set aside.
2 Heat ½ tablespoon of sesame oil in a wok over a high heat. Add the vegetables, season with a pinch of salt, and stir-fry for 2-3 minutes until just tender and blistered. Transfer to a plate.
3 Add ½ tablespoon of sesame oil to the pan and once hot, stir-fry the ginger and garlic for 30 seconds. Add the turkey mince and stir-fry for 3-4 minutes, breaking it up with a spoon, until no trace of pink meat remains and any liquid has evaporated. Add the sauerkraut and stir-fry for a further 2 minutes.
4 Meanwhile, cook the noodles according to pack instructions. Drain and toss with the extra teaspoon of sesame oil.
5 Return the veggies to the wok along with the sauce and toss everything together until coated and warmed through, about 1 minute. Season to taste and serve with the noodles.
PER SERVING
436cals; 11g fat (2g sat fat); 35g protein; 5g fibre; 48g carbs (of which 12g sugars); 3.6g salt
SERVES 4 V Vn DF
HANDS-ON TIME 20 mins
TOTAL TIME 1 hr 5 mins
THE TREND: VEGAN
This vegan take on a Hungarian classic works due to the smoky richne
