• Halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli lengthways, deseed and finely chop. 
• Trim and thinly slice the scallion.
• Trim the pak choi then chop widthways into small pieces.

• Place a pan over high heat with a drizzle of oil. 
• Fry the turkey mince until cooked through, 5-6 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle. 
• When the turkey is cooked, add the onion, garlic, scallion and chilli (use less if you don't like spice).
• Cook until the veg is softened, 2-3 mins.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘turkey’ with 'beef' where necessary.

• Add the pak choi to the pan.
• Stir-fry until just softened, 3-4 mins.

• Stir in the ketjap manis and soy sauce and allow to warm through.
• Season to taste with salt and pepper. 
• Roughly chop the coriander (stalks and all).

TIP: Add a splash of water if the sauce becomes too thick.

• Carefully separate the noodles.
• Add to the pan and gently toss to coat in the sauce and warm through, 1-2 mins.

• Share the tangy turkey noodles between bowls.
• Garnish with a sprinkling of coriander.