TURKEY AND NOODLES
Serves 4.
Got leftovers? Forget the traditional turkey hot dish and try something new, in this case with Asian flavors, from "The Illustrated Quick Cook," by Heather Whinney.
• 1 tbsp. oil
• 1 lb. cooked medium rice noodles
• 1 bunch green onions, finely chopped
• 2 garlic cloves, finely chopped
• 12 oz. roasted turkey, sliced or roughly shredded, skin removed
• 2 tbsp. Asian oyster sauce
• 2 tbsp. Asian fish sauce, such as nam pla
• 1 fresh hot chile pepper, seeded and finely chopped
• 1 tsp. sugar
• 7 oz. bean sprouts
• Sea salt and freshly ground black pepper
Directions
Heat oil in a wok over medium high heat. Add noodles and stir-fry for a couple minutes. Toss in green onions. Add garlic and stir-fry for a few seconds more. Remove mixture from wok and set aside.
Add turkey to wok and stir-fry over medium heat for a minute or so, then add oyster sauce, fish sauce, chile and sugar. Cook, stirring and tossing, for about 1 to 2 minutes, just to heat through.
Return noodle mixture to wok, and stir in bean sprouts, tossing to coat with sauce. Taste and season well with salt and pepper. Serve immediately.
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