Gingered Noodles with Roast Turkey

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Look for the noodles and sesame oil in the Asian foods section of the supermarket. Save time by using bottled ground ginger instead of fresh.

Ingredients:

2 tablespoons dark sesame oil

2 cups thinly sliced shiitake mushroom caps (about 3 1/2 ounces mushrooms)

1 cup chopped rio or other sweet onion (about 1 large)

1 cup chopped carrot

1 tablespoon minced peeled fresh ginger

2 tablespoons hoisin sauce

2 tablespoons low-sodium soy sauce, divided

3 cups fat-free, less-sodium chicken broth

1 (8-ounce) package uncooked soba noodles (buckwheat noodles)

4 cups thinly sliced napa (chinese) cabbage (1 head)

3 cups chopped cooked turkey breast

1/2 cup thinly sliced green onions

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat. Add mushroom, chopped onion, and carrot; sauté 3 minutes. Add ginger; sauté 1 minute. Stir in hoisin and 1 tablespoon soy sauce. Add broth and noodles; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until noodles are done, stirring frequently. Place cabbage and turkey in a large bowl. Add noodle mixture to turkey mixture; toss gently to coat. Stir in remaining 1 tablespoon soy sauce and green onions.

By RecipeOfHealth.com