Turkey Singapore Rice Noodles
Singapore knows noodles. We know turkey. Together, you get an Asian dinner worthy of the history books. Garlic, ginger, curry, turkey, shrimp and veggies comprise this tasty recipe.
INGREDIENTS
½ (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, thinly sliced
1 (8.8-ounce) package thin, dried rice stick noodles
½ cup egg substitute or 2 eggs, lightly beaten
4 cloves garlic, minced
1 tablespoon finely chopped ginger
1 teaspoon mild Indian curry paste
1 (8-ounce) can sliced water chestnuts, drained
8 ounces medium raw shrimp, peeled and deveined
2 tablespoons low-sodium soy sauce
2 tablespoons hot chili sauce
2 tablespoons dry sherry
1 teaspoon sesame oil
½ cup chopped green onion
DIRECTIONS
1 - Cook turkey according to package directions; set aside. Always cook to well done, 165°F as measured by a meat thermometer.
2 - Put noodles in bowl and cover with hot water. Let stand 20 minutes or until softened. Drain and set aside.
3 - Heat 1 tablespoon oil in skillet or wok over medium-high heat. Add eggs and cook, stirring occasionally, 3 minutes or until just cooked. Remove from skillet; set aside. Wipe skillet clean.
4 - Heat remaining oil in same skillet over medium-high heat. Add garlic, ginger and curry paste. Stir-fry 1 to 2 minutes until fragrant.
5 - Add water chestnuts and shrimp. Cook, stirring 3 minutes or until shrimp are just cooked. Do not overcook.
6 - In bowl, combine soy sauce, chili sauce, sherry and sesame oil. Add to skillet.
7 - Add turkey, noodles and green onion and stir until hot and well combined.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
Calories 320
Protein 20g
Carbohydrates 46g
Fiber 2g
Sugars 2g
Fat 5g
Cholestero l80mg
Sodium 290mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/533-turkey-singapore-rice-noodles
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