Turkey is not often used apart from at Christmas time, so here is quite an easy, quick recipe using skinless turkey breasts. If you do not want to go to the added expense of buying turkey, chicken would also work.
I buy the cashews by the kilo and always get broken ones for cooking, as they are far cheaper.
This is a nice, casual meal that could be made on the spur of the moment or made ahead also.
Ingredients 2 large turkey breasts -about 150 each
3 tbsp dark soy sauce
125 g cashew nuts
Pinch of chilli powder
1 tbsp sesame oil
1 bunch spring onions, chopped
1 tbsp honey
2 garlic cloves
1 tsp ginger
Juice of a lemon
200 g noodles -I used rice noodles
Put the turkey breasts and 1 tblsp of the soy sauce in a large pan, and cover with water.
Bring to the boil, reduce the heat slightly, and simmer for 15 minutes or so, or until the turkey is just cooked -do not overcook. Remove from the water and when they are cool enough, shred the meat.
In a small frying pan, toss the chilli, cashews and some salt, and toast for a few minutes on a medium-high heat. When the cashews are well coated and golden, set them aside.
While the turkey is cooking, heat the sesame oil in a wok over high heat. Add the spring onions and toss for a couple of minutes at most. Add the remaining 2 tblsp of soy sauce, honey, garlic, ginger and lemon juice, and cook for a minute or two.
If you are using rice noodles also cook them now as per packet instructions.
Add the noodles, and toss until they are coated and they soak up the sauce. Then add the pulled turkey. Stir.
Plate up, and top with the chilli cashews, drizzle over any excess sauce if you have any, and serve. I served it with a salad of red cabbage and grated carrot, with wasabi mayonnaise.