Serves one

  • Water
  • Soy Sauce
  • Fresh ginger (about an inch)
  • Fresh shitake mushrooms
  • Chopped leek
  • Diced courgette
  • One large fresh tomato
  • Turkey breast, all visible fat removed
  • Glass noodles (available from Vietnamese/Chinese supermarkets)
  • Rice vermicelli can also be used


  • 1 Chop leek, courgette and tomato (you may want to put the tomato in boiling water first to remove the skin). Cut the turkey into bite-size pieces. Either cut the ginger into small pieces, or grate it.
  • 2 Boil some hot water and cook the glass noodles separately (for up to 5 minutes depending how soft you like them).
  • 3 Put about an inch of water in a dry and clean frying pan and bring to the boil.
  • 4 Add soy sauce (to taste) then add leek and fresh shitake mushrooms allow the leek to soften.
  • 5 Add the courgette, tomato and turkey breast and ginger.
  • 6 Drain the glass noodles and add to the pan.
  • 7 Stir everything together. For ease you can cut the glass noodles into shorter lengths with kitchen scissors.


Try something else?