A favorite, home-style stir-fried noodle dish. The secret isn’t in the soy sauce and sugar, but from turkey drippings and gelatin collected after baking a turkey. These quick, simple noodles for the family are surprisingly good!
Ingredients for this simple noodle stir-fry
Vegetables: Any particular vegetables that hold up well in a stir-fry, such as carrots and bell peppers. For red onions slice them larger so they stay crisp while cooking. The amount is subjective, but about 1.5-2 cups of vegetables depending on taste.
Turkey gelatin: Turkey drippings – with the fat removed – from a baked turkey, prepped and marinated with salt and pepper, are incredibly flavorful. These juices, often reserved for Thanksgiving gravy, are frozen for future use.
Meat mince: Usually hand-minced lean turkey meat or chicken rather than pre-packaged ground meat.
Noodles: Noodles of choice, whether homemade udon noodles or flat, white noodles; the food photo shown here uses Wu Mu Dry Noodles (med).
Black fungus (optional): To rehydrate dried black fungus, place black fungus in a bowl and pour over boiling water. Cover to trap the heat and allow to soak until they expand, about 1 hour.
Simple Noodle Stir-fry
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Loading...A favorite, home-style stir-fried noodle dish. The secret isn’t in the soy sauce and sugar, but from turkey drippings and gelatin collected after baking a turkey. These quick, simple noodles for the family are surprisingly good!
Ingredients
- 1.5-2 cups julienned vegetables of your choice (read blog)
- 2 green onions julienned, white and green parts separated
- 2 garlic cloves, minced
- Handful rehydrated black fungus, roughly chopped (optional)
- 2 tsp soy sauce
- 16 oz. noodles
- Pinch of maple syrup (optional)
- Spoon of turkey gelatin/juices
- 8 ounces minced lean meat (turkey, chicken)
- oil
Instructions
Bring a pot of water to a boil. Lower noodles into water and stir to prevent clumping. Cook until about 70% done. Remove, rinse with cold water, drain and set aside.
In a non-stick skillet with oil, stir-fry minced meat with garlic and white parts of green onions until cooked.
Stir in noodles, vegetables and green parts of green onions.
Add soy sauce, maple syrup and turkey juices or gelatin. Toss well with noodles until thoroughly coated. Taste to adjust sauces.
Remove when noodles and vegetables are cooked to desired tenderness.
