Thai Turkey Noodles Recipe
Prep Time
Serves
Cooking Mode
salt
1 pound Thai wide rice noodles or Compliments Fettuccine
1 tbsp Compliments Vegetable Oil
4 cloves garlic, minced or pressed
1½ tbsp minced fresh ginger
1¼ pound ground turkey
½ cup Compliments Chicken Broth
2 tbsp Compliments Soya Sauce
1 tbsp Compliments Granulated Sugar
1 tbsp Compliments Cornstarch
sesame oil and/or hot chili oil
2 tbsp Compliments Organic Fresh Basil Leaves, minced
salt
1 pound Thai wide rice noodles or Compliments Fettuccine
1 tbsp Compliments Vegetable Oil
4 cloves garlic, minced or pressed
1½ tbsp minced fresh ginger
1¼ pound ground turkey
½ cup Compliments Chicken Broth
2 tbsp Compliments Soya Sauce
1 tbsp Compliments Granulated Sugar
1 tbsp Compliments Cornstarch
sesame oil and/or hot chili oil
2 tbsp Compliments Organic Fresh Basil Leaves, minced
Directions
1In a 5 to 6-quart pan, bring 3 quarts of salted water to a boil over high heat.
2Add noodles and cook, stirring often, until pasta is tender to bite, about 10 minutes.
3Meanwhile, heat vegetable oil in a 12-inch nonstick frying pan over high heat.
4When pan is hot, add garlic and ginger and stir until fragrant, about 30 seconds.
5Add turkey and cook, stirring often, until turkey is no longer pink, about 4 minutes.
6In a small bowl, smoothly mix together broth, soy sauce, sugar, and cornstarch.
7Add to turkey mixture and stir until juices thicken, about 1 minute. Remove pan from heat and keep warm.
8When pasta is done, drain it well and rinse briefly with cool water; drain again.
9Transfer pasta to a serving dish and drizzle with sesame and/or chili oil to taste.
10Mix well. Top noodles with turkey mixture and sprinkle with basil. Mix gently and serve.
Tips
1
Leftover Smarts: If you aren’t going to use the remainder of the can of chicken broth within a couple of days, pour it into an airtight freezer container and freeze it for a future use. You can thaw it quickly in the microwave when you need it.
Disclaimer
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Personal Note
Personal Note