Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Turkey Noodle Stir-Fry

Forget turkey sandwiches—use leftover holiday turkey to make this Asian-inspired dinner.

Sunset NOVEMBER 2010

  • Yield: Serves 4
  • Total: 40 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 25%
  • Protein: 32g
  • Fat: 12g
  • Saturated fat: 2.1g
  • Carbohydrate: 46g
  • Fiber: 4.1g
  • Sodium: 708mg
  • Cholesterol: 59mg

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Turkey Noodle Stir-Fry Recipe