Turkey Singapore noodles

A bowl of food on a plate Noodle Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:20 mins
  • More effort
  • Serves 4

Turkey curry is a traditional leftovers dish, but this stir-fry brings the dish bang up to date

Nutrient Unit
kcal 476
fat 13g
saturates 3g
carbs 50g
sugars 8g
fibre 4g
protein 36g
salt 3g


  • 200g rice noodle
  • 2 tsp sesame oil
  • 2 eggs , beaten
  • 1 tbsp vegetable oil
  • 2 garlic cloves , crushed
  • thumb-sized piece ginger , minced
  • 1 red chilli , chopped
  • 2 red peppers , deseeded and sliced – plus any vegetables you have left over from Christmas that work in a stir-fry (shredded carrots, peas, mushrooms, etc)
  • 200g beansprout
  • 6 spring onions , finely sliced
  • 250g/9oz leftover turkey meat, shredded
  • 140g leftover ham , diced
  • 3 tbsp Madras curry powder or paste
  • 1 tsp turmeric
  • 2 tbsp soy sauce , plus extra to serve
  • 2 tsp dry sherry
  • sprinkling of sugar
  • coriander sprigs and sliced chilli, to serve


  • STEP 1

Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil. Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.

  • STEP 2

Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. Tip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar. Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.

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