Polynesian Pineapple Turkey And Noodles Recipes

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POLYNESIAN PINEAPPLE TURKEY AND NOODLES



Polynesian Pineapple Turkey and Noodles image

This recipe comes from the archives of Mueller's (egg noodles) test kitchens. I have not tried it, but it sounds like a handy recipe for holiday leftovers.

Provided by Mercy

Categories     Poultry

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

2 cups cooked turkey, cubed
1 egg, slightly beaten
1/4 cup cornstarch
2 tablespoons peanut oil
1 (13 1/2 ounce) can pineapple chunks, drained and juices reserved
1/2 cup sugar
1/2 cup cider vinegar
1 medium green pepper, cut into strips
2 tablespoons cornstarch
1/4 cup water
1 teaspoon soy sauce
4 large carrots, cooked and cut into 1 inch pieces
8 ounces egg noodles (5 cups)

Steps:

  • Dip the turkey cubes in the egg and roll in 1/4 cup corn starch until coated.
  • Heat the peanut oil in a skillet and brown the turkey cubes in the hot oil.
  • Remove the turkey and set aside.
  • (This may be the time to start boiling the egg noodles) Add enough water the reserved pineapple juice to make 1 cup.
  • Add the juice/water mixture to the hot skillet and heat to boiling, stirring constantly.
  • Reduce the heat, cover and simmer 2 minutes.
  • Blend the 2 tablespoons of corn starch with the 1/4 cup water and then stir the slurry into the hot skillet.
  • Heat, stirring constantly, until the mixture thickens and boils.
  • Stir in the pineapple chunks, soy sauce, carrots and turkey cubes and heat.
  • Serve over the hot egg noodles.

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