Who has leftover turkey they need to repurpose??? If you do then you need to keep this post in your arsenal.
I’ll admit it. I’m horrible about leftovers. I can usually take them for lunch the next day but then my interest quickly wanes. One can only eat so many turkey sandwiches before burnout occurs.
Usually I avoid this by cooking a smaller amount but if I do happen to cook a larger portion of meat or vegetables, I’m always trying to figure out new uses for it. Last time I cooked a 7 lb turkey breast we ended up with a curry and a pizza and a pasta dish.
And ok, ok, you got me. I actually don’t have any leftover turkey since I cook a relatively small one (this year’s was 11lbs) and all of the breast meat was gone after making lunches, but if you do happen to have some this recipe is perfect.
Seriously, it’s super tasty.
My husband loved it and kept insisting that it couldn’t be healthy for him, it was that good.
In order to fill the turkey void I went to the deli and bought one thick slice weighing .4 a pound that I then chopped up to approximate what people would likely have leftover. If you buy any of those fun little mini turkey hams (which I do and divide into 1 lb portions) those would also be great in this.
Another good option would be if you had any leftover chicken or pork. Or you could skip the meat all together and up the veggie count. This recipe will still be good.
And don’t you just love flex recipes like that?
- 7 oz wide rice stick noodles
- ½ lb cooked turkey, diced finely or shredded (about 2 cups)
- 1 small onion, thinly sliced
- 6 cloves of garlic, minced
- 1 Tbsp freshly minced ginger
- 14 oz can baby corn, drained and rinsed
- 1 red bell pepper, thinly sliced
- ½ cup shredded carrot
- ½ lb snow peas or sugar snap peas
- 1 cup chicken stock
- 5 Tbsp seasoned rice vinegar
- ¼ cup low sodium soy sauce
- ¼ cup chunky peanut butter
- 1 tsp sambal ooelek or chili garlic sauce (feel free to use more if you’d like it spicier, the 1 tsp just gives it flavor, not heat)
- 1/3 cup fresh minced cilantro
- Optional: Crushed roasted unsalted peanuts (for garnish)
- Soak the rice noodles according to package directions.
- Optional: If you like your vegetables (carrot, snow peas and red pepper) a little more soft/tender feel free to steam them for a few minutes until about halfway done. I like to use those microwaveable steam bags). If you like your veggies crisper, skip the steaming and add to the wok in the next step.
- In a wok heat 2 tsp canola oil. Stir fry onion for 2 – 3 minutes or until tender. Add in garlic and ginger, stir continuously for 30 seconds. Add in vegetables (snow peas, carrot, and red pepper) stir fry for another 2 minutes or until done to your liking.
- Meanwhile, combine broth through sambal ooelek in a small bowl. Drain and add noodles to wok. Add in broth mix and cook until heated through and reduced 3 – 5 minutes.
- Add turkey and heat through (another minute or so). Garnish with cilantro and dry roasted peanuts if desired.