Thai Turkey Noodles

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 6


  1. salt
  2. 1 pound Thai wide rice noodles or Compliments Fettuccine
  3. 1 tablespoon Compliments Vegetable Oil
  4. 4 cloves garlic, minced or pressed
  5. 11/2 tablespoons minced fresh ginger
  6. 11/4 pounds ground turkey
  7. 1/2 cup Compliments Chicken Broth
  8. 2 tablespoons Compliments Soya Sauce
  9. 1 tablespoon Compliments Granulated Sugar
  10. 1 tablespoon Compliments Cornstarch
  11. sesame oil and/or hot chili oil
  12. 2 tablespoons Compliments Organic Fresh Basil Leaves, minced


  1. In a 5 to 6-quart pan, bring 3 quarts of salted water to a boil over high heat.
  2. Add noodles and cook, stirring often, until pasta is tender to bite, about 10 minutes.
  3. Meanwhile, heat vegetable oil in a 12-inch nonstick frying pan over high heat.
  4. When pan is hot, add garlic and ginger and stir until fragrant, about 30 seconds.
  5. Add turkey and cook, stirring often, until turkey is no longer pink, about 4 minutes.
  6. In a small bowl, smoothly mix together broth, soy sauce, sugar, and cornstarch.
  7. Add to turkey mixture and stir until juices thicken, about 1 minute. Remove pan from heat and keep warm.
  8. When pasta is done, drain it well and rinse briefly with cool water; drain again.
  9. Transfer pasta to a serving dish and drizzle with sesame and/or chili oil to taste.
  10. Mix well. Top noodles with turkey mixture and sprinkle with basil. Mix gently and serve.

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.