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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 17%
  • Fat: 6.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 35.9g
  • Carbohydrate: 38.6g
  • Fiber: 2.5g
  • Cholesterol: 70mg
  • Iron: 2.9mg
  • Sodium: 647mg
  • Calcium: 89mg

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

  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.
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