Soy and Ginger Turkey Breast Steaks with Cashew Noodle Salad
Serves: 4
Preparation: 5 hours
Cooking Time: 35 minutes
Higher welfare turkey breasts. Lean, whole turkey breasts without skin. Very low in fat, and high in protein. Easy and quick to cook.
Ingredients
- For the turkey steaks:
- 4 turkey breast steaks
- 2 cloves of garlic, peeled and chopped
- large, thumb sized piece of ginger, peeled and finely chopped,
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- For the noodle salad:
- 4 nests of medium egg noodles
- 2 tbsp sesame oil
- 2 spring onions, finely sliced
- 1 heaped tbsp. of sesame seeds, toasted
- 4 tbsp cashew nuts
- 2 tbsp soy sauce
- 1 red pepper, finely sliced
- handful of coriander, roughly chopped
Method
- For the turkey breasts, add all of the ingredients, other than the turkey itself, to a bowl and mix.
- Coat the turkey in the marinade, and leave in the fridge for 1-5 hours.
- When ready, heat the oven to 200C/180C fan/gas 6.
- Place all the turkey breasts in a roasting tray, and pour over any marinade that has run off the breasts. Cook in the oven for 30 minutes, or until the meat is cooked through and slightly golden.
- Meanwhile, prepare the noodle salad.
- Cook the noodle nests for around 4 minutes in boiling salted water.
- Drain, and immediately add the sesame oil and soy sauce.
- Toss all of these together, then let it stand for a couple of minutes to cool slightly.
- Next, add all other ingredients to the seasoned, well-cooled noodles and mix together well.
- Serve the turkey steaks on a bed of noodles, with some steamed pak choi or green beans.