This quicker-than-take-out stir-fry combines strips of lean turkey breast and gai lan in a distinctively sweet and spicy sauce with hoisin sauce and sriracha. Each serving has a generous tangle of noodles and stir-fry, then topped with fragrant Thai basil and crisp bean sprouts.
Bring 2 ½ litres (5 litres for 4 servings) of salted water to a boil.
Wash gai lan, bean sprouts, and Thai basil. Trim ends of gai lan and pick leaves from stems. Slice stems into ½ inch pieces and cut leaves into 1 inch ribbons. Separate stems and leaves. Pick and chop basil leaves. Make sauce by mixing together ketchup, hoisin, and sriracha to taste with ¼ cup (½ cup for 4 servings) water in a small bowl. Drain and dry turkey breast with paper towel. Cut turkey pieces diagonally across into 1 inch strips and season with salt and pepper.
Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium-high. Add turkey and cook for 3-4 minutes or until mostly cooked and brown on the outside. Reserve on a plate. Add onions and gai lan stems, and cook for 2-3 minutes or until tender and beginning to colour. Turn off heat until noodles are finished cooking in step 4.
When water is boiling, add udon noodles and loosen noodles gently with a wooden spoon to prevent them from sticking. Cook for 2-3 minutes. Drain in a sieve and add back to pot over low heat. Stir in half of the sauce, cover with a lid, and keep warm.
When noodles are cooked, put turkey back in skillet with gai lan leaves and garlic. Cook for 2-3 minutes or until gail lan is tender and bright green. Pour remaining sauce over everything and stir to mix evenly. Season to taste with salt.
Divide noodles into serving bowls and top with stir-fry. Garnish with Thai basil and bean sprouts. Enjoy!