Turkey chow mein
Preparation: 30 min / Portions: 12 / Level: Advanced
- 1 package of 14 oz (400 g) of chow mein noodles blanched in boiling water according to package instruction
- Canola oil 45 ml (3 tbsp.)
- 1 medium onion, chopped
- 2 cloves minced fresh garlic
- 1 l (4 cups) sliced Napa cabbage
- 250 ml (1 cup) sliced celery
- 250 ml (1 cup) of Paris mushrooms quartered
- 5 ml (1 tsp.) Sugar
- 250 ml (1 cup) broth turkey
- Water 60 ml (¼ cup)
- 30 ml (2 tbsp.) Of dark soy sauce
- 10 oil roasted sesame seeds ml (2 tsp.)
- 30 ml (2 tbsp.) Cornstarch dissolved in 60 ml (4 tbsp.) Vegetable broth or turkey
- 1 can of 227 ml of sliced water chestnuts, drained
- ½ red pepper, sliced
- ½ green pepper, sliced
- 500 ml (2 cups) cooked turkey meat, chopped
- 4 green onions, chopped
- In a large strainer, pour boiling water over the noodles and set aside. Using a fork, gently separate the noodles and pour the remaining water. Keep the noodles in the strainer until ready to add the other ingredients.
- In a large skillet or wok, heat the vegetable oil over high heat and add onion, garlic, cabbage, celery and mushrooms. Lower down the heat between medium and high, and saute the vegetables for 3 minutes or until the cabbage is wilted. Add the sugar, broth, water, soy sauce and sesame oil and simmer, covered for 3 minutes.
- Dissolve the cornstarch in the broth and pour over vegetables by mixing and putting peppers, water chestnuts and chopped turkey. Add noodles and toss gently.
- Sprinkle with sliced green onions and serve.