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1
Bring a pot of salted water to a boil; add the noodles and cook as the label directs.
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2
Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles.
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3
Transfer to a large bowl and toss with 1 teaspoon sesame oil.
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4
Mix the oyster sauce and vinegar in a cup; set aside.
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5
Heat 2 tablespoons vegetable oil in large skillet over high heat.
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6
Add the eggplant and stir-fry until golden, about 2 minutes.
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7
Add the mushrooms and cook until wilted, 1 minute.
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8
Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil.
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9
Add the garlic and cook 30 seconds.
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10
Add the turkey and stir-fry until cooked through, about 3 minutes.
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11
Stir the turkey and vegetables together; add the scallions and half of the oyster sauce mixture and cook 1 more minute.
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12
Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil.
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13
Stir-fry until heated through, 1 to 2 minutes, adding more cooking water as needed to loosen.
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14
Top with cilantro and serve with Sriracha, if desired.
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15
Per serving: Calories 520; Fat 16 g (Saturated 2 g); Cholesterol 34 mg; Sodium 167 mg; Carbohydrate 72 g; Fiber 15 g; Protein 33 g
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16
Photograph by Antonis Achilleos
