Gingered Noodles with Roast Turkey

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.


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


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


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