Soft-boiled saucy noodles with turkey and veggies!
This is a scheduled post.
This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.
LO MEIN:
Do you know the difference between lo mein and chow mein?!! Chow mein means crispy noodles and lo mein are soft boiled noodles.
When it comes to Chinese noodles, I love them both but for this recipe I have elected to make a delicious Turkey Lo Mein. I added spinach, mushroom and bell pepper this time. You can always add snap peas, broccoli, bok choy or garlic chives to this.
THINK TURKEY:
I have partnered with Canadian Turkey to make some amazing dishes this year. I love the fact that when you eat Canadian turkey, you’re supporting Canadian turkey farmers. Creating delicious food and supporting our local communities is a great way to live our life.
Turkey takes on flavors well across all cuisines – whether you’re cooking Mexican, Indian, Moroccan, Thai and more, there’s a place for turkey on your plate. That’s why I chose turkey for this popular Chinese recipe.
COOKING TURKEY:
I have mentioned this in my other turkey recipe as well but wanted to include it again here. .
I have received questions on cooking turkey and when it is done. The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone
A whole unstuffed turkey is cooked at 170F (77C)
Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F
Cuts (thigh, wings, and breast legs) at 165F again.
- • 16-ounce chow mein noodles
- • 2 tablespoons, canola oil
- • 350 grams, Turkey Breast, cubed into 2 inches
- • 3 Green chillies, slit
- • 6 cloves garlic, chopped finely
- • 3 inches, ginger chopped finely
- • 100 grams, spinach
- • 100 grams, bell pepper, sliced thinly
- • 100 grams, mushrooms, chopped
- • 2 tsp, salt
- • Sauce:
- • 1.5 tbsp Dark soy sauce
- • 1 tbsp mushroom sauce
- • 2 tsp sriracha sauce
- • 1 tsp sugar
- • 1 tsp, crushed black pepper
- ) Boil noodles as per instructions in the package (Usually 2 minutes in boiling water with some salt). Keep ½ cup of the boiled starch water when it is almost done boiling. Turn off. Drain the noodles and keep them aside.
- ) In a small bowl, whisk together the ingredients in the sauce.
- ) Heat canola oil in a large skillet or wok over medium-low heat.
- ) Add turkey and roast for 12 minutes until golden brown and crispy, stirring every few seconds for about 3-5 minutes.
- ) Add green chillies, garlic, ginger, spinach, bell pepper, and mushrooms, salt and cook, about 3-4 minutes.
- ) Then add the sauce mixture and the starch water you set aside. Mix well and let them boil for 30 seconds.
- ) Stir in noodles until well combined, about a minute.
- ) Garnish with chives if you have or enjoy as it is.
