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Gingered Noodles with Roast Turkey

Yield 6 servings (serving size: 1 1/3 cups)
Look for the noodles and sesame oil in the Asian foods section of the supermarket. Save time by using bottled ground ginger instead of fresh.

Ingredients

  • 2 tablespoons dark sesame oil
  • 2 cups thinly sliced shiitake mushroom caps (about 3 1/2 ounces mushrooms)
  • 1 cup chopped Rio or other sweet onion (about 1 large)
  • 1 cup chopped carrot
  • 1 tablespoon minced peeled fresh ginger
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce, divided
  • 3 cups fat-free, less-sodium chicken broth
  • 1 (8-ounce) package uncooked soba noodles (buckwheat noodles)
  • 4 cups thinly sliced napa (Chinese) cabbage (1 head)
  • 3 cups chopped cooked turkey breast
  • 1/2 cup thinly sliced green onions

Nutrition Information

  • calories 358
  • caloriesfromfat 17 %
  • fat 6.6 g
  • satfat 1 g
  • monofat 2.1 g
  • polyfat 2.4 g
  • protein 35.9 g
  • carbohydrate 38.6 g
  • fiber 2.5 g
  • cholesterol 70 mg
  • iron 2.9 mg
  • sodium 647 mg
  • calcium 89 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add mushroom, chopped onion, and carrot; sauté 3 minutes. Add ginger; sauté 1 minute. Stir in hoisin and 1 tablespoon soy sauce. Add broth and noodles; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until noodles are done, stirring frequently. Place cabbage and turkey in a large bowl. Add noodle mixture to turkey mixture; toss gently to coat. Stir in remaining 1 tablespoon soy sauce and green onions.