Turkey Noodle Stir-Fry

Photo: Annabelle Breakey; Styling: Dan Becker
Forget turkey sandwiches—use leftover holiday turkey to make this Asian-inspired dinner.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 434
Caloriesfromfat 25 %
Protein 32 g
Fat 12 g
Satfat 2.1 g
Carbohydrate 46 g
Fiber 4.1 g
Sodium 708 mg
Cholesterol 59 mg

Ingredients

9 ounces fresh Asian egg noodles
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons minced garlic
2 tablespoons minced ginger
1 cup sliced red bell pepper
2 cups quartered mushrooms
8 ounces snow peas
2 cups cubed cooked turkey or rotisserie chicken
3/4 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1/4 cup sliced green onions
1 1/2 teaspoons toasted sesame seeds

Preparation

1. Cook noodles according to package directions; drain and spread out on a serving platter.

2. Heat oils in a large wok or frying pan over high heat. Add garlic, ginger, bell pepper, mushrooms, and snow peas and cook until fragrant and peas are bright green, about 4 minutes. Add turkey, broth, and soy sauce and cook, stirring once, until mixture is hot, about 3 minutes. Pour over noodles and sprinkle with onions and sesame seeds.

Note: Nutritional analysis is per serving.

Note:

November 2010