Sticky Cashew Nut & Noodle Stir Fry {For Leftover Turkey or Chicken}

Here's a quick, delicious and easy recipe for leftover turkey or chicken - a simple noodle stir fry with crunchy cashews (or you can use peanuts). It only takes 15 minutes and you can use up any vegetables you have lurking in the fridge. My kids love this without the chillies.

Cashew Nut Stir Fry for Leftover Turkey or Chicken.jpg

Sticky Cashew Nut & Noodle Stir Fry {For Leftover Turkey or Chicken}

  • Makes: 2 servings (easily scaled up)

  • Time: 10 mins prep + 5 mins cooking

  • Calories: 522 per serving*


  • 2 x blocks medium dried egg noodles

  • 1 tbsp sunflower oil

  • 2 cloves garlic, crushed

  • 2 tsp finely grated fresh ginger

  • 1-2 red chillies, finely chopped

  • 2 tbsp runny honey

  • 2 tbsp dark soy sauce

  • 2 tbsp boiling water

  • 150g leftover roast turkey or chicken, shredded

  • 30g unsalted peanuts or cashews

  • Handful of sliced peppers or other vegetables (optional)

  • To serve (optional): fresh coriander, sliced spring onions, extra soy sauce


  1. Place the noodles in a pan of boiling water and simmer for four minutes until cooked.

  2. While the noodles are cooking, heat the oil in a large frying pan (or wok) and add the ginger and garlic. Stir over a medium heat for a minute before adding the honey, soy sauce and water.

  3. Add the turkey, nuts and vegetables (if using) to the sauce and stir fry over a medium-high heat for around 3 minutes until the turkey has heated through.

  4. Drain the cooked noodles and add them to the rest of the ingredients. Give everything a really good stir over a high heat so the noodles are coated with the sauce. Serve garnished with sliced spring onions and coriander if you like, with extra soy sauce to taste.