1 For the Turkey Tempura and Dipping Sauce: Fill a deep pan one third full
with vegetable oil and heat. Place the flour in a bowl with the ginger and
bicarbonate of soda.

2 Whisk in a dash of soy sauce and enough cold water to make a smooth
batter, then stir in the white wine vinegar.

3 Dip the turkey strips in batter and deep fry until cooked through and
golden brown. Drain on kitchen paper.

4 For the Dipping Sauce: Mix 1 tbsp soy sauce, lime juice, soft brown
sugar, chilli and sesame oil and pour into a small bowl. Arrange turkey
tempura on a plate and serve with dipping sauce.

5 For the Noodle Pancake with Braised Vegetables: Cut 2 spring onions and
the mangetout lengthways into thin strips. Cut the remaining spring onions
and baby sweetcorn on an angle into slices.

6 Cook the noodles according to the instructions and drain well. Heat the
oil in a frying pan.

7 Add the noodles and arrange into a fairly thick flat layer. Cook until
golden brown on the base. Turn over and cook the other side until golden.

8 Heat the white wine in a pan with 50ml/2fl oz boiling water, soy sauce,
stock cube and chilli and bring to a simmer.

9 Add the sliced spring onions and baby sweetcorn and cook until tender,
adding the sliced mangetout towards the end of the cooking time. Remove the
vegetables with a slotted spoon and drain.

10 Slide the noodle pancake onto a plate, top with the braised vegetables.
and garnish with the spring onion.