STIR-FRIED TURKEY WITH LEMON AND CHILLI

500 g turkey breast fillets, sliced thinly
2 teaspoons finely grated lemon rind
2 birdseye chilies, seeded, chopped finely
2 teaspoons olive oil
2 cloves garlic, crushed
1 tablespoon finely chopped fresh lemon grass
1 large brown onion, sliced thinly
600 g fresh ramen
300 g baby bok choy, chopped
2 tablespoons black bean sauce
1/4 cup plum sauce
3/4 cup chicken stock

Combine turkey, rind and chili in medium bowl. Heat 1 teaspoon of the oil in wok or large pan; stir-fry turkey mixture, in batches, until browned and tender.

Heat remaining oil in wok; stir-fry garlic, lemon grass and onion until onion is soft. Add noodles and bok choy; stir-fry until bok choy is just wilted. Return turkey to wok with sauces and stock; stir until sauce boils and thickens slightly.

Serves 4.