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) 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 gai lan stems and leaves. Pick and chop basil leaves. Drain and pat dry turkey breast with paper towel. Cut turkey pieces diagonally across into 1 inch strips. Season turkey with salt and pepper.
In a small bowl, mix together ketchup, hoisin, and sriracha to taste with ¼ cup (½ cup for 4 servings) water. Set aside for Step 5.
Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium-high. Add turkey to skillet. Cook turkey for 3-4 minutes, or until mostly cooked and brown on the outside. Set aside on a plate for Step 6. Add onions and gai lan stems to skillet. Cook for 2-3 minutes, or until tender and beginning to colour. Turn off heat until noodles from Step 4 are done cooking.
When water is boiling, add udon noodles to pot. Loosen noodles gently with a wooden spoon to prevent them from sticking. Cook for 2-3 minutes. Drain noodles in a fine mesh sieve and add back to pot over low heat. Stir in half of the prepared sauce, cover with a lid, and keep warm.
When noodles are cooked, put turkey back in skillet. Add gai lan leaves and garlic to skillet. 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. Add stir-fry on top. Garnish with Thai basil and bean sprouts. Enjoy!