Serves:4
Preparation time:55 minutes
Difficulty:Easy
Ingredients:
- 1 x 500ml Chang’s Chinese Master Stock
- 500ml cold water
- 800g turkey breast
- 1 large carrot, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 small red cabbage, finely shredded
- 1/4 small Chinese cabbage, finely shredded
- 1 cup loosely packed mint leaves
- 1/3 cup Chang’s Oriental Salad Dressing
- 1 x 100g packet Chang’s Original Fried Noodles
Method:
- Combine Chang’s Chinese Master Stock and water in a large saucepan.
- Bring to the boil over medium heat, add the turkey breast, cover and simmer for 15 minutes.
- Turn off the heat and leave the turkey in the stock a further 15 minutes or until cooked through.
- Meanwhile combine carrot, onion, cabbages, mint and noodles in a large bowl, drizzle over dressing and mix gently to combine.
- Remove turkey from stock and slice thickly.
- Divide turkey between four serving plates or shallow bowls, ladle over a little of the hot stock and serve with the coleslaw.
