A hearty portion of rice stick noodles, ginger, curry, turkey, shrimp, and veggies, in a metal bowl, served on an asian-style plate, with a lavender woven tablecloth.

Turkey Singapore Rice Noodles

Name: Turkey Singapore Rice Noodles
Total time: 1 h 10 min
Yield: 6
Cuisine: Asian
Ingredients: ½ (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, thinly sliced; 1 (8.8-ounce) package thin, dried rice stick noodles; 2 tablespoons vegetable oil; divided; ½ cup egg substitute or 2 eggs, lightly beaten; 4 cloves garlic, minced; 1 tablespoon finely chopped ginger; 1 teaspoon mild Indian curry paste; 1 (8-ounce) can sliced water chestnuts, drained; 8 ounces medium raw shrimp, peeled and deveined; 2 tablespoons low-sodium soy sauce; 2 tablespoons hot chili sauce; 2 tablespoons dry sherry; 1 teaspoon sesame oil; ½ cup chopped green onion

Singapore knows noodles. We know turkey. Together, you get a Turkey Singapore Rice Noodles dinner worthy of the history books. Garlic, ginger, curry, turkey, shrimp and veggies comprise this tasty recipe.

Total Time

1 Hour 10 Minutes

Serving Size

6 Servings

1/2

(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, thinly sliced

(8.8-ounce) package thin, dried rice stick noodles

tablespoons vegetable oil; divided

1/2

cup egg substitute or 2 eggs, lightly beaten

cloves garlic, minced

tablespoon finely chopped ginger

teaspoon mild Indian curry paste

(8-ounce) can sliced water chestnuts, drained

ounces medium raw shrimp, peeled and deveined

tablespoons low-sodium soy sauce

tablespoons hot chili sauce

tablespoons dry sherry

teaspoon sesame oil

1/2

cup chopped green onion

Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.

Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.

Put noodles in bowl and cover with hot water. Let stand 20 minutes or until softened. Drain and set aside.

Heat 1 tablespoon oil in skillet or wok over medium-high heat. Add eggs and cook, stirring occasionally, 3 minutes or until just cooked. Remove from skillet; set aside. Wipe skillet clean.

Heat remaining oil in same skillet over medium-high heat. Add garlic, ginger and curry paste. Stir-fry 1 to 2 minutes until fragrant.

Add water chestnuts and shrimp. Cook, stirring 3 minutes or until shrimp are just cooked. Do not overcook.

In bowl, combine soy sauce, chili sauce, sherry and sesame oil. Add to skillet.

Add turkey, noodles and green onion and stir until hot and well combined.

Calories

320

Protein

20g

Carbohydrates

46g

Fiber

Sugars