Like so many people, I always enjoy planning my recipes for Christmas leftovers in advance. Here is one of my favourites. Almonds are the perfect foil to the stronger taste of turkey, but of course you can use chicken as well. If you can't wait for leftovers to try it, you can use thinly sliced raw meat, added at the beginning of the cooking time before the vegetables.
I recently tried a Tilda white and brown basmati rice mix that is wonderful for serving with this recipe, but I must confess my family prefer it served over noodles. There is something about the texture of the noodles with the crunch of the almonds that makes it extra delicious.
This recipes serves 5 to 6 generously, and is easily stretched for more, by adding extra turkey or vegetables.
2 tablespoons vegetable oil (I use mild olive oil.)
1 red onion, finely sliced
I red pepper, de-seeded and cut in thin slices
1 yellow pepper, de-seeded and cut in slices
2 carrots, peeled and cut in thin slices or matchsticks (optional)
1 zucchini (courgette), topped, tailed, halved lengthwise and cut in half moons OR 1 cup broccoli florets or shredded brussels sprouts
2 cups chopped leftover turkey (or chicken)
3 tablespoons sweet chili sauce
2 to 3 tablespoons soy sauce
1 pound of medium egg noodles
½ cup roughly chopped almonds plus more for garnish
Heat the oil in a large frying pan or wok and add the onion. Stir fry for two to three minutes until it begins to soften.
Meanwhile, cook the egg noodles or rice according to package directions.
Mix the sweet chili sauce and the soy sauce together thoroughly.
Add the peppers, zucchini and carrots (if using), continuing to stir fry until they become tender-crisp (about 2 to 3 minutes). Stir leftover cooked turkey, along with the sauce mixture, tossing to coat everything with the sauce.
Toss in the almonds and ensure everything is heated through. Serve over the noodles, with some extra almonds sprinkled on top for garnish.