Turkey noodle stir-fry. Cook noodles according to package directions. Stir in parsley, coconut oil, pepper and salt. Heat oils in a large wok or frying pan over high heat.
Pour over noodles and sprinkle with onions and sesame seeds. Rinse the turkey, pat dry and cut into strips. Peel and finely chop the ginger and shallot.
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Cook noodles according to package directions. Stir in parsley, coconut oil, pepper and salt. Heat oils in a large wok or frying pan over high heat.
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Composition for Turkey noodle stir-fry:
- Prepare 300 grams – dried rice noodles (I use brown rice noodles).
- You need 1 brown/cooking onion, diced.
- Need 2 tsp for finely grated ginger.
- Prepare 500 grams – turkey mince. You can also use chicken or pork mince.
- You need 500 grams – frozen mixed vegetables, thawed. I used a carrot, broccoli, sugar snap pea mix.
- Give 1/3 cup of oyster sauce.
- Prepare 4 tbsp of soy sauce.
- Provide 1/2 tsp – chinese five spice.
- Require 1 – or more red chillies, finely sliced.
- Give 1/4 cup of fresh coriander, finely chopped.
This Ground Turkey Stir Fry is especially great because it's so versatile. Use whatever vegetables you have on hand, make it spicy or mild, serve it with rice, noodles, or with shredded cabbage for a low carb option. Scroll down for more deets on those options! Pour the sauce into the pan and toss everything together well, working quickly to coat all the vegetables and noodles.
Turkey noodle stir-fry instructions:
- Cook noodles in a saucepan of boiling water for 5 mins. Drain after the 5 mins.
- Heat a wok or large frying pan and add oil. Swirl to coat wok and add onion and ginger. Stir fry for 2 mins or until tender.
- Add mince to wok, break up lumps as you stir for five minutes or until mince is brown..
- Add vegetables, oyster sauce, soy sauce and five spice, stirring for another 2 minutes..
- Snip drained noodles to shorten, add to wok with chilli and coriander, tossing to combine..
- You can serve on top of rice if you wish. Serve and garnish with coriander leaves.
In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. For this simple ground turkey and veggie stir-fry with an Asian twist, I really want to make things easy so I use a bag of pre-chopped vegetables to cut the prep time. The mix I bought had cabbage, carrots, Brussels sprouts, and kale and it worked perfectly. Cook the rice noodles following pack instructions. This leftover turkey stir fry is a great, healthy way to use up leftover Thanksgiving ingredients ?.
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