A festive recipe from Neven's Waterford Christmas.


Serves 4-6

  • 275g (10oz) fine egg noodles
  • 1 tbsp rapeseed oil
  • 1 large red pepper, halved, seeded and thinly sliced
  • 225g (8oz) fine green beans, trimmed and halved
  • 175g (6oz) baby corn, halved lengthways
  • 2 garlic cloves, crushed
  • 400g (14oz) can Thai Gold coconut milk
  • 350g (12oz) leftover cooked turkey meat, cut into bite sized pieces
  • 100g (4oz) crunchy peanut butter
  • 2 tbsp dark soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tsp light muscovado sugar
  • juice of ½ lime
  • 50g (2oz) cashew nuts, toasted and finely chopped
  • handful fresh coriander leaves, to garnish


  1. Heat a pan until very hot. Add the oil and swirl it around the edges, then tip in the red pepper, green beans, baby corn and garlic and stir-fry for 3–4 minutes, until the vegetables are tender, sprinkling over 1 tablespoon of water if the mixture is getting too dry.
  2. Add in the coconut milk, peanut butter, soy sauce, sweet chilli sauce and sugar to the pan.
  3. Stir to combine all together. Add in the lime juice & leftover turkey meat. 
  4. Cook for a further 2-3 minutes until the turkey meat has heated through and is piping hot.