SHIFT Grub
Harissa turkey mince vegetable noodles
Harissa turkey mince vegetable noodles. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 170g 100% turkey breast mince, raw
- 75g dried egg noodles
- 90g mixed peppers
- 90g broccoli
- 40g harissa tomato sauce
- 4.6g olive oil
Equipment
- hob
- non-stick frying pan
- knife
- chopping board
- spatula
- kitchen scales
- separate raw-meat board
- food thermometer
- clean plate
- bowl
- saucepan
- colander
- pan lid
Method
- Cook the measured dry noodles for their packet time. Cut broccoli into small florets and boil for3–4 minutes until nearly tender; drain. Do not use the dry quantity as a ready-cooked noodle quantity.
- Break mince apart with a spatula as it cooks. Cook the 100% turkey breast mince, raw in the measured oil for about 8–12 minutes, turning or stirring, until fully cooked; check 75°C for 30 seconds at the centre with a clean food thermometer. Allow longer if needed. Never reuse a raw-meat plate or utensils without washing them.
- Thinly slice the peppers and other vegetables. Add them to the pan with2 tablespoons water, cover for3–4 minutes and cook until tender with some bite. Stir as needed so they do not catch.
- Add the drained noodles and broccoli. Stir through the measured cooking sauce for its required label time, then fold in the cooked protein. Heat until steaming hot throughout. Add cold yoghurt or mayonnaise dressing only at the table; eat immediately.
Estimated nutrition
| Energy | 550.9 kcal |
|---|---|
| Protein | 55.7 g |
| Carbohydrate | 63.8 g |
| Fat | 10 g |
| Fibre | Not available |
| Saturates | 1.8 g |
Estimated per-serving nutrition. Ingredient weights multiplied by CoFID 2021 or explicitly named UK product-label values, preserving missing values; traces treated as zero. Declared product/cooked-state proxies remain estimates. AI author calculation, not independent human, clinical or physical cooking validation.
Allergens and product labels
- egg
- gluten
- wheat/gluten
Food safety and storage
- Check every bought ingredient label for allergens, use-by dates and cooking instructions. Recipe tags are not an allergy-suitability guarantee.
- Wash hands, utensils and surfaces. Wash produce unless labelled ready washed; keep raw meat and fish separate from ready-to-eat food.
- Eat immediately. This recipe does not cover storing or reheating the assembled meal; follow any stricter product instructions.
Author estimates, not physical cooking trials. Packet instructions and safe doneness govern; larger batches need longer.