1 pound turkey breast fillets, sliced thinly
2 teaspoons finely grated lemon rind
2 chillies, seeded, chopped finely
2 teaspoons olive oil
2 cloves garlic, crushed
1 tablespoon finely chopped fresh lemon grass
1 large brown onion, sliced thinly
600g fresh ramen
300g baby bok choy, chopped
2 tablespoons black bean sauce
1/4 cup plum sauce
3/4 cup chicken stock
Combine turkey, lemon rind and chilli in medium bowl. Heat 1 teaspoon of the oil in wok or large pan; stirfry turkey mixture, in batches, until browned and tender. Heat remaining oil in wok; stirfry garlic, lemon grass and onion until onion is soft. Add noodles and bok choy; stirfry until bok choy is just wilted. Return turkey to wok with sauces and stock; stir until sauce boils and thickens slightly. Serves 4.
Per Serving: 9.1g Fat; 10.1g fibre; 3147kJ
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