Turkey and Vegetable Chow Fun (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
kosher salt |
12 ounces wide rice noodles, pappardelle or fettuccine |
2 teaspoons toasted sesame oil |
1/4 cup oyster sauce |
2 tablespoons rice vinegar (not seasoned) |
3 tablespoons vegetable oil |
1 small japanese eggplant, sliced into rounds |
4 ounces mixed mushrooms, cut into pieces (about 1 cup) |
2 cloves garlic, chopped |
3/4 pound ground turkey |
1 bunch scallions, sliced |
1/4 cup fresh cilantro, roughly chopped |
sriracha or other asian chile sauce, for serving (optional) |
Directions:
1. Bring a pot of salted water to a boil; add the noodles and cook as the label directs. Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. Mix the oyster sauce and vinegar in a cup; set aside.
2. Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant and stir-fry until golden, about 2 minutes. Add the mushrooms and cook until wilted, 1 minute. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add the garlic and cook 30 seconds. Add the turkey and stir-fry until cooked through, about 3 minutes. Stir the turkey and vegetables together; add the scallions and half of the oyster sauce mixture and cook 1 more minute.
3. Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through, 1 to 2 minutes, adding more cooking water as needed to loosen. Top with cilantro and serve with Sriracha, if desired.
4. Per serving: Calories 520; Fat 16 g (Saturated 2 g); Cholesterol 34 mg; Sodium 167 mg; Carbohydrate 72 g; Fiber 15 g; Protein 33 g
5. Photograph by Antonis Achilleos
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