Turkey Noodle Stir Fry

Loop & Dash

All of the yummy Asian take-out flavor you’re craving at home

Servings: servings

Get Recipe Ingredients

Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions. Drain and set aside.
In a large skillet over medium heat, add the sesame oil and the turkey. Cook the turkey, breaking it up as you go until it is cooked through.
Add the onion and cook until the onion is soft and translucent. Add the garlic and ginger and cook for another 2 minutes until fragrant. Add the shredded cabbage and carrots and cook, stirring often, until the vegetables are soft.
In the meantime, add the soy sauce and vinegar to a small bowl and whisk in the cornstarch. Pour over meat and vegetables in the skillet. Add the cooked noodles and toss to coat. Cook for about 3 minutes until the sauce has thickened.
Serve topped with green onions and extra sesame oil and sriracha.

If you have a food processor, try using it to shred the cabbage and the carrots. It will take care of both in no time!
If you prefer, purchase pre-shredded carrots and coleslaw mix to save time on prep work.

PREP AHEAD:

Shred the cabbage and carrots and store them in an airtight container in the refrigerator for up to 5 days.
Slice the green onion and store it in the refrigerator for up to 3 days.
Peel and grate the ginger and store it in the refrigerator for up to 3 days.

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