Pour boiling water over the glass noodles, leave them to soak, then drain. Snip through them a few times with scissors so they're easier to mix in later.
Cut the turkey breast into thin strips. Peel the carrot and cut it into thin strips too, then drain the bamboo shoots and finely chop the garlic.
Heat the sesame oil in a wok or deep frying pan. Fry the turkey breast until lightly browned on the outside and cooked through inside.
Add the carrot, bamboo shoots and garlic. Keep frying until the veg is hot but still has some bite.
Fold in the glass noodles and soy sauce and mix everything thoroughly. Leave the wok on the heat for a moment so the flavours come together.
Serve the turkey stir-fry with glass noodles straight from the pan. A little lime juice or fresh coriander goes well with it if you like.
Good to know
When things need to be quick, I especially like wok dishes like this. Warm, well spiced and pleasantly light. Exactly the kind of dinner that's on the table without much effort.
Swaps
Turkey breast → chicken breast (similar protein content); glass noodles → shirataki noodles (far fewer carbs, depending on the product); sesame oil → olive oil (mainly monounsaturated fats); soy sauce → tamari (usually gluten-free, check the label)
Allergens
Contains soya, sesame (sesame oil) and gluten (soy sauce). For children, season mildly and cook the meat through; fine in pregnancy with fully cooked turkey. Contains: sesame.
