Start by dicing the garlic and ginger.

Heat a large wok or frying pan over a high heat and add a good splash of veg oil. Add the turkey mince and brown off, working in batches if necessary. Once very browned and crispy, remove from the pan and set aside.

Add another splash of oil and tip in the onion, garlic and ginger. Cook for 5 mins until caramelised. Add the turkey back to the pan and add the gochujang, soy and sugar. Cook together for another 4-5 mins.

Add the water and bring to a simmer, let cook away for 20-25 mins. Halfway through, roughly chop the cavolo nero and add to the ragù.

Cook the egg noodles according to the instructions on the pack. Roughly chop the peanuts and finely slice the spring onions.

Toss the noodles through the turkey ragù and divide between warm bowls. Top with a handful of the peanuts, basil, and spring onions.