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.
Cooking Light NOVEMBER 2006
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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