Serves: 4
Takes: 25 mins
250g packet rice noodles
30ml (2tbsp) sunflower oil
4 small pak choi, leaves separated and cut into 2.5cm/1in slices
8 spring onions, thinly sliced
2 garlic cloves, peeled and crushed
220g can water chestnuts, drained, rinsed and sliced
300g (11oz) cooked turkey, shredded
60ml (4tbsp) lime juice
15ml (1tbsp) sesame oil
30ml (2tbsp) light soy sauce
15ml (1tbsp) runny honey
50g (2oz) cashew nuts, toasted and roughly crushed
1. Cook the rice noodles according to the packet instructions. Drain. Heat the oil in a large frying pan or wok. Add the pak choi, spring onions and garlic. Stir-fry for 3 mins. Add the water chestnuts and turkey.
Stir-fry for 2 mins.
2. Add the cooked rice noodles. Stir-fry for a further 1-2 mins. Remove from the heat. Whisk the lime juice, sesame oil, soy sauce and honey together. Pour over the top. Add the cashew nuts and toss well.
Serve straight away.