Sticky turkey and vegetable noodles

This diabetes-friendly dish uses oft-forgotten turkey breast alongside healthy Asian vegetables for a healthy dinner dish the family will love. If you're not keen on turkey, you can always use chicken breast!

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Sticky turkey and vegetable noodles
  • 250 gram turkey breast steaks
  • 2 tablespoon salt reduced soy sauce
  • 1 tablespoon honey
  • 2 tablespoon sweet chilli sauce
  • 1 tablespoon chinese five spice
  • 1/2 teaspoon ground ginger
  • 180 gram packet soba noodles
  • 250 gram baby yellow squash, quartered
  • 1 bunch baby buk choy, quartered
  • 1 bunch gai lan, trimmed, sliced
  • 50 gram sugar snap peas, trimmed
  • 1 long red chilli, diced
  • shredded green onion, sesame seeds to serve


Sticky turkey and vegetable noodles
  • 1
    In a bowl, combine turkey with half each sweet chilli sauce and soy, honey, five spice and ginger. Toss well to coat.
  • 2
    Meanwhile, prepare noodles following packet instructions.
  • 3
    Heat a wok or large frying pan on high. Spray with oil. Stir-fry turkey in 2 batches, for 4-5 minutes each until cooked through and golden. Remove from wok. Wipe out wok.
  • 4
    Heat same wok on high. Spray with oil. Stir-fry squash, buk choy, gai lan, sugar snap peas and chilli with remaining sauces and a splash of water for 1-2 minutes.
  • 5
    Return turkey to wok with noodles. Sir-fry for 1-2 minutes to heat through. Serve sprinkled with shredded green onion and a sprinkling of sesame seeds.


Use a very large wok and maintain a high heat. If turkey breast is unavailable you may substitute with chicken breast.

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