Spicy Asian Noodles with Turkey

Adapted from Cooking Light

Chef’s Notes: So I still had leftover turkey in the fridge dying to be used. Well, it had already died, but it was begging to be used before it went bad! As I had discussed with Cale’s grandmother, M, we both believe turkey can be substituted for chicken in all instances. But feel free to use chicken if you don’t have a leftover bag of turkey in your fridge.

Plan of Attack:

1. Make sauce

2. Stir Fry

Ingredients for 2:

1 tsp wok oil

1 tsp sesame oil

½ Tbsp peeled ginger, minced

2 cloves garlic, minced

2 carrots, chopped

1 C chopped cooked turkey (or chicken)

Sauce-

1 tsp sesame oil

2 green onions, chopped

1 handful fresh cilantro, chopped

1 ½ Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp Hoisin sauce

1 tsp garlic chile paste

3 oz thai rice noodles, cooked as package describes

1 Tbsp chopped dry-roasted peanuts

Instructions:

1. Heat a wok to medium-high heat and add wok oil and 1 tsp sesame oil.
2. While wok heats, in a small bowl add together sauce ingredients; whisk
3. Add ginger and garlic and cook for 30 seconds, then add turkey and carrots; cook another 2 minutes
4. Add turkey and sauce; cook for another 1 ½ minutes
5. Stir in noodles and remove from heat
6. Divide into two bowls and top with peanuts
7. Enjoy!