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Turkey stir-fry recipe

Chopped turkey, peppers and mushrooms being stir-fried in a metal pan

Prep time
15 mins

Cooking time
10 mins

Medium effort


  • 125g dried egg noodles, medium or fine
  • 1 small orange, juiced
  • 1 tbsp reduced-salt soy sauce
  • 1 tbsp cornflour
  • 1 tbsp vegetable oil
  • 350g skinless turkey breast, cut into strips
  • 5 spring onions, thinly sliced
  • 1 pepper, any colour, deseeded and thinly sliced
  • 1 carrot, cut into thin strips
  • 2 celery sticks, thinly sliced
  • 1 handfuls mushrooms (cup or button), sliced
  • 1 pinch ground black pepper
Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 1,258kJ / 301 kcals
  • 25g protein
  • 7g fat, of which 2g saturates
  • 35g carbohydrate, of which 7g sugars
  • 3g dietary fibre
  • 141mg sodium
  • 0.3g salt


Put the noodles into a heatproof bowl and cover with boiling water. Soak for 6 minutes, or follow the instructions on the packet.

If you prefer, leave out the noodles and cook 150g long grain rice to serve with the stir-fry.


Next, mix together the orange juice, soy sauce and cornflour until smooth. Set to one side. Heat the oil in a wok or very large frying pan.


Add the turkey and stir-fry briskly for 3 to 4 minutes. Add the spring onions, pepper, carrot, celery and mushrooms. Stir-fry over a high heat for another 3 to 4 minutes, until the turkey is cooked. The vegetables should remain crisp and crunchy.

For a vegetarian version, replace the turkey with a 300g pack of firm tofu cut into chunks, or Quorn chicken-style pieces.


Give the orange juice mixture a good stir, then add it to the stir-fry and cook for a few moments until thickened. Drain the noodles well, then add them to the turkey mixture. Serve at once.