Egg Noodles With Peking Turkey and Veggie Sauce Recipe

Name: Egg Noodles With Peking Turkey and Veggie Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup brown bean sauce (find at an asian market); 2 tablespoons dry sherry; 2 teaspoons molasses; ¼ teaspoon crushed red pepper flakes; 12 lb ground turkey; 1 medium carrot, chopped fine; 1 medium celery rib, chopped fine; 2 scallions, chopped; 1 tablespoon grated ginger; 2 garlic cloves, minced; ½ cup chicken stock (low sodium); 1 lb asian-style egg noodles; 2 teaspoons dark sesame oil; 2 cups fresh bean sprouts

Servings: persons

½ cup brown bean sauce (find at an asian market)
2 tablespoons dry sherry
2 teaspoons molasses
¼ teaspoon crushed red pepper flakes
12 lb ground turkey
1 medium carrot, chopped fine
1 medium celery rib, chopped fine
2 scallions, chopped
1 tablespoon grated ginger
2 garlic cloves, minced
½ cup chicken stock (low sodium)
1 lb asian-style egg noodles
2 teaspoons dark sesame oil
2 cups fresh bean sprouts

1
In a bowl, whisk together the bean sauch sherry, molasses and red pepper flakes.
2
Set aside.
3
In a large nonstick skillet, combine turkey, carrot, celery and cook over medium heat, breaking up the meat with a wooden spoon, until the turkey is no longer pink--about 5 minutes.
4
Add the scallions, ginger and the garlic, and stir-fry about 30 seconds.
5
Stir in the stock and bean sauce mixture, reduce the heat to med-low, and simmier until the liquid is reduced by half, about 5 minutes.
6
Keep warm.
7
Meanwhile, in a loarge pot of salted boiling water, cook noodles until barely tender.
8
Drain well, and return to pot.
9
Toss noodles with the sesame oil, and add the warm meat sauce and toss well.
10
Put into bowls, and garnish with bean sprouts.
11
Serve immediately.

2895

kcal

Calories

128

Fat

104

Carbs

327

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup brown bean sauce (find at an asian market), 2 tablespoons dry sherry, 2 teaspoons molasses, ¼ teaspoon crushed red pepper flakes, and more.

Yes, Egg Noodles With Peking Turkey and Veggie Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Noodles With Peking Turkey and Veggie Sauce

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