Turkey Noodle and Vegetable Stir-Fry with Fried Egg

Steps

1. a pot of salted water to the boil.
2. Heat a drizzle of oil in a fry-pan or wok on high heat. Cook turkey, garlic and ginger with a pinch of salt for 3–4 minutes, until browned and just cooked through. Break mince up with a wooden spoon as it cooks. Set aside in a bowl.
3. While turkey is cooking, place noodles in pot of boiling water. Stir to separate strands, cover and turn off heat. Leave for about 7 minutes, stirring occasionally, then drain well. Toss with a drizzle of oil to prevent sticking.
4. Reheat pan/wok on high heat and add a drizzle of oil. Add spring onion, cabbage, carrot and courgette and stir-fry for 1–2 minutes. Set aside in bowl with turkey. Whisk all stir-fry sauce ingredients together in a small bowl until smooth, removing any lumps of cornflour.
5. In a second non-stick fry-pan, heat a drizzle of oil on medium heat. Gently crack egg into pan and cook for 2–3 minutes, until whites are set. Season with salt and pepper.
6. While egg is cooking, heat pan/wok used for vegetables on medium heat. Add stir-fry sauce and cooked noodles and stir-fry for 1 minute to coat noodles in sauce. Return turkey and vegetables to pan/wok and toss until heated through, about 1 minute. Season to taste with salt and pepper.
7. place turkey and vegetable noodles into a bowl and top with fried egg. Garnish with spring onion (green part), cashew nuts, coriander and a drizzle of sweet chilli sauce (if using). Squeeze over lemon juice just before eating.