Every so often I get a notion to try something new, I have no idea if it will taste nice. Mark is a pretty good guinea pig though!
This version is actually my second attempt at the dish, the first one was a spur of the moment idea that didn’t have quite right the measurements.
As with most things I make this is pretty healthy, and really easy to make. I’m all about dinner being quick and easy to make!
3/4 of a pint of chicken stock (using half a chicken stock cube)
2 tbsp of peanut butter (I use Meridian, 100% peanuts without the added oil and sugar)
2 turkey breasts
sugar snap peas
tin of water chestnuts
2 sheets of dry egg noodles
Cut up the turkey breasts, baby corn and sugar snap peas. Using Fry Light spray fry the turkey until cooked and slightly browned on the outside. While the turkey is cooking start making your sauce. In a pan add half a chicken stock cube to 3/4 of a pint of boiling water and 2 tablespoons of peanut butter. Bring to the boil and reduce the heat to simmer and allow the sauce to thicken.
Once the turkey is cooked through add the baby corn and cook for a few minutes before adding the sugar snap peas and water chestnuts.
Cook 2 sheets of egg noodles for 4 minutes in boiling water. Once cooked, drain and dish up on the plates. When the sauce is ready add to the frying pan and mix with the turkey and veg. Serve over the noodles and enjoy!