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Partridge stir-fry with sticky cranberry sauce

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Ingredients

Adjust Servings:
1 tsp groundnut oil
1 nest medium egg noodles
140g partridge breasts, skin removed and cut into strips
2 spring onions, trimmed and finely sliced
1 small carrot, peeled and cut into matchsticks
60g sugar-snap peas or Mangetout, trimmed
40g savoy cabbage or sprouts, shredded
1 tsp fresh root ginger, peeled and finely grated
1 large garlic clove, sliced
1 tsp dark soy sauce
1 tbsp cranberry sauce
1 tsp toasted sesame oil
TO SERVE
1 tbsp unsalted peanuts, roughly chopped
Chilli flakes, sprinkle
Sweet chilli sauce, drizzle

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Partridge stir-fry with sticky cranberry sauce

Partridge is one of the healthiest – and leanest – meats available. Low in fat and cholesterol, it benefits from fast cooking which makes it perfect for this quick and easy noodle stir-fry.

Features:
  • Spicy
Cuisine:
  • 15 Mins
  • Serves 1
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Cook the noodles according to pack instructions, then drain and rinse under cold running water. Drizzle with sesame oil to stop the noodles from sticking together and set aside.

  2. Heat the groundnut oil in a frying pan and stir-fry the partridge for 2-3 minutes over a high heat until browned. Transfer to a plate and leave to rest. Keep warm.

  3. In the residual oil, add the ginger, garlic and spring onions and cook for 2 minutes, stirring regularly. Pour in the rest of the vegetables with a splash of water and steam fry for 4-5 minutes.

  4. In a bowl, mix together the soy and cranberry sauce with a splash of water to loosen. Add to the pan with the partridge and noodles and cook for 1 minute more until the sauce is sticky and the noodles are coated.

  5. Season to taste and transfer to a serving platter, topped with a scattering of peanuts, chilli flakes and a drizzle of sweet chilli sauce.

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