Ingredients
- red chilli 1, shredded (make sure it’s a hot chilli)
- shallots 2, peeled and quartered
- chicken stock 500ml
- rice or cider vinegar 2 tbsp
- soy sauce 1 tbsp
- spring onions ½ bunch, sliced
- turkey 2 or 3 large slices, chopped or shredded
- coriander ½ pack, roughly chopped
- rice vermicelli 100g, cooked (optional)
Method
-
Step 1
Put the chilli and shallots in a pan with the stock, bring to a simmer and cook for 3 minutes. Add the vinegar and soy sauce. Taste and add more vinegar if you want more of a sour flavour.
-
Step 2
Add the spring onions and cook for a minute, then add the turkey and cook for another minute. Stir in the coriander and spoon over the noodles (if using) to serve.
Nutritional Information
- Kcals 250
- Fat 5.5g
- Saturates 1.2g
- Carbs 3.7g
- Fibre 1g
- Protein 46.8g
- Salt 2.83g