This noodle dish is a great way to use up any extra veggies you have in the fridge.
What You'll Need
- Measuring spoons
- Measuring cups
- Cutting board
- Chef knife
- Large bowl
- Large skillet
- Wooden spoon
Soak noodles in hot water for 20 minutes. Drain, then cut into shorter lengths.
Heat oil in a very large skillet or wok. Add onion, and cook until soft, 3 minutes.
Stir in ginger and garlic. Add turkey, breaking up meat into small pieces with a wooden spoon. Cook until golden brown, 5 minutes.
Add carrots, celery, cabbage and peas. Stir well to combine, and cook for 5 minutes.
Stir in broth, water, and soy sauce. Add noodles, and cook until soft and the broth is absorbed, about 5 minutes. If noodles are still firm, add a small amount of water. Serve warm.
For a quick shortcut, use a bag of frozen mixed vegetables.
Substitution Tip: Rice vermicelli can be used in place of cellophane noodles. To make vegetarian noodles, look for pressed tofu. Crumble or slice thinly, then use in place of ground meat.