Ingredients:

• 1 tbsp. hoisin sauce
• 1 tbsp. reduced-salt tomato ketchup
• 1 tbsp. rice wine vinegar
• 1-2 cloves garlic, crushed
• 2 cm root ginger, peeled and grated
• 1 tbsp vegetable oil
• 160gm diced turkey breast
• 160gm broccoli, cut into small florets
• 120gm mushrooms, sliced
• 100gm pak choi, leaves seperated and cut into quarters, lengthways
• 300gm packet fresh or quick cook wheat noodles
• 1 spring onion, trimmed and finely sliced (to garnish, optional)

Method:

1. To make the sauce, combine the hoisin sauce, ketchup, vinegar, garlic and ginger in a small bowl. Set aside for later use.
2. Warm the oil in a wok or a large frying pan over a high heat. Add the turkey and stir until browned on all sides. Then add the broccoli and mushrooms and stir for 2 minutes. Add the pak choi and noodles, and stir for a further 1 minute.
3. Pour the sauce into the pan and mix thoroughly, coating all the ingredients. Reduce the heat and allow to simmer for 3-4 minutes until piping hot or the turkey is cooked through.
4. Scatter the spring onions on top (optional) and serve.

Recipe source:  http://www.wcrf-uk.org/uk/here-help/recipes/mains/turkey-stir-fry-broccoli-and-pak-choi