Egg Noodles With Peking Turkey And Veggie Sauce Recipes

LEFTOVER TURKEY NOODLES

Steps:

• Dice carrots and slice onions thinly. Pour broth and heavy cream into the cups so it's ready to use.
• Cook noodles according to the package instructions. You can save some time by cooking noodles at the same time as preparing veggies and sauce.Once noodles are al dente, strain off water and set noodles aside.
• Preheat a large cooking pan over medium heat. Add oil to saute veggies.
• Add onion to the pan and cook until transparent. Add carrots and cook both, stirring once in a while, until onions are golden brown.
• Smash garlic and add it to the pan. Cook until garlic is fragrant.
• Add peas and cook for a couple of minutes.
• Sprinkle flour over the veggies, mix well and cook for a minute or so, while constantly stirring.
• Keep stirring and slowly pour in broth. Keep stirring to make sure the sauce is smooth.
• Pour in heavy cream while still stirring. Stir slowly as the mixture begins to thicken. Season with salt and pepper.
• Add turkey and cook for a couple of minutes.
• Add pasta and carefully mix until pasta, sauce, veggies, and turkey are all evenly combined.
• Take off heat and serve.

EGG NOODLES WITH PEKING TURKEY AND VEGGIE SAUCE

Steps:

• In a bowl, whisk together the bean sauch sherry, molasses and red pepper flakes.
• Set aside.
• In a large nonstick skillet, combine turkey, carrot, celery and cook over medium heat, breaking up the meat with a wooden spoon, until the turkey is no longer pink--about 5 minutes.
• Add the scallions, ginger and the garlic, and stir-fry about 30 seconds.
• Stir in the stock and bean sauce mixture, reduce the heat to med-low, and simmier until the liquid is reduced by half, about 5 minutes.
• Keep warm.
• Meanwhile, in a loarge pot of salted boiling water, cook noodles until barely tender.
• Drain well, and return to pot.
• Toss noodles with the sesame oil, and add the warm meat sauce and toss well.
• Put into bowls, and garnish with bean sprouts.
• Serve immediately.

TURKEY-VEGETABLE STEW WITH EGG NOODLES

Steps:

• In a large stock pot or saucepan, combine broth, turkey burger pieces, onion, celery, carrots, and bay leaves. Season, to taste, with salt and black pepper. Set pan over high heat and bring to a boil. Add egg noodles and partially cover with lid. Cook 6 to 8 minutes, until noodles are just tender. Remove from heat, remove bay leaves and stir in parsley.

GROUND TURKEY NOODLE BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Heat a large skillet over medium-high heat and stir in turkey and onion. Cook and stir until turkey mixture is crumbly, evenly browned, and no longer pink, about 10 minutes; drain. Stir in tomato sauce and Italian seasoning; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
• Combine milk, cream cheese, parsley, and garlic in a small saucepan. Cook and stir over medium heat until cream cheese is melted, about 5 minutes.
• Toss noodles with cream cheese mixture; transfer to prepared baking dish. Top with turkey mixture and sprinkle with mozzarella cheese.
• Bake in preheated oven until cheese is melted, 15 to 30 minutes.

PEKING-STYLE NOODLES

Steps:

• If you are using fresh noodles, blanch them first for 3-5 minutes in boiling water. If you are using dried noodles, cook them in boiling water according to packet instructions.
• Plunge them in cold water, drain thoroughly, toss them in the sesame oil and set aside until you are ready to use them. Covered with cling film, they can be kept for up to 2 hours in the refrigerator.
• Heat a wok or large frying pan until hot. Add the groundnut oil and, when it is very hot, add the garlic, ginger and spring onions. Stir fry for 15 seconds, then add the pork. Stir well to break up and stir fry for 2 minutes or more until the pork loses its pink colour.
• Add the rest of the ingredients except the spring onion garnish, stirring all the time. Bring to the boil, turn the heat down low and simmer for 5 minutes.
• Plunge the noodles into boiling water for 30 seconds or until they are just heated through, then drain well in a colander or sieve. Quickly tip the noodles into a large bowl and pour the hot sauce over the top. Mix everything together loosely then sprinkle on the spring onions and serve.