Gingered Noodles with Roast Turkey

recipe
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.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Jennifer Martinkus,

Cooking Light

November 2006