400 g Leftover Turkey You can bulk this out with Chicken, Pork or Tofu if required.
2 Cloves Garlic Finely Chopped
Root Ginger Thumb Sized, Grated.
1 Large Red Onion Diced
3 tsp Chinese 5 spice
2 tbsp Soy Sauce
1 tbsp Honey
1 Cup Pickled Red Cabbage or how ever much you have
Any other leftover veg
Any fresh veg you have lying around, like carrot, broccoli stalk, frozen peas, pak choi
1 tsp sesame seeds (optional)
Chopped Red Chilies As many as you can handle
1 Sprig Seaweed (Optional)
Salt and Pepper to season
Ground nut oil for frying
Cooked Noodles of your choice
Mix together the Garlic, Ginger, Chilies, 5 Spice, Soy sauce and Honey and marinade the leftover Turkey and veg, including the pickled red cabbage, for about 15 minutes.
Using the oil, gently fry the onion in a wok or frying pan until soft
Chuck in the marinated Turkey and veg and stir up for five minutes
Add the fresh veg and cook for a further five minutes
