Miso sauerkraut stir-fry
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Miso sauerkraut stir-fry
Two types of fermented ingredients are used here – miso paste for its deep umami qualities, and sauerkraut for tang. Together, they make for a flavoursome stir-fry
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
436Kcal
Fat
11gr
Saturates
2gr
Carbs
48gr
Sugars
12gr
Fibre
5gr
Protein
35gr
Salt
3.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 3 tbsp sweet chilli sauce
- 11⁄2 tbsp white miso paste (we used Miso Tasty)
- 11⁄2 tbsp light soy sauce
- 120g drained sauerkraut
- 1 tbsp sesame oil, plus 1 tsp extra
- 1 x 200g pack fine beans and Tenderstem broccoli
- 1 red pepper, deseeded and sliced
- 25g root ginger, grated
- 3 garlic cloves, grated
- 1 x 500g pack 7% fat turkey mince
- 180g dried wholemeal medium noodles
Step by step
- Whisk the chilli sauce, miso paste and soy sauce together in a bowl with 3 tablespoons of water. Set aside. Using a clean tea towel or some kitchen paper, squeeze any excess liquid from the sauerkraut. Set aside.
- Heat 1⁄2 tablespoon of sesame oil in a wok over a high heat. Add the vegetables, season with a pinch of salt, and stir-fry for 2-3 minutes until just tender and blistered. Transfer to a plate.
- Add 1⁄2 tablespoon of sesame oil to the pan and once hot, stir-fry the ginger and garlic for 30 seconds. Add the turkey mince and stir-fry for 3-4 minutes, breaking it up with a spoon, until no trace of pink meat remains and any liquid has evaporated. Add the sauerkraut and stir-fry for a further 2 minutes.
- Meanwhile, cook the noodles according to pack instructions. Drain and toss with the extra teaspoon of sesame oil.
- Return the veggies to the wok along with the sauce and toss everything together until coated and warmed through, about 1 minute. Season to taste and serve with the noodles.
