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.

Jennifer Martinkus
Recipe by Cooking Light November 2006

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Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

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Directions

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  • 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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Nutrition Facts

358 calories; calories from fat 17%; fat 6.6g; saturated fat 1g; mono fat 2.1g; poly fat 2.4g; protein 35.9g; carbohydrates 38.6g; fiber 2.5g; cholesterol 70mg; iron 2.9mg; sodium 647mg; calcium 89mg.
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