Savory Hot Noodles (inspired by Sapasui)
Photo attribution: Jessica Silldorff
This noodle dish is a great way to use up any extra veggies you have in the fridge.
What you'll need
Cheese grater (to shred veggies)
Tongs or spatula
5 packages Cellophane Noodles about 250 grams
1/2 tablespoon Vegetable Oil
1 piece Ginger peeled and grated
1 pound Ground Turkey lean
1/2 head Cabbage small, sliced thinly
1 cup Peas Fresh or frozen
1 1/2 cups Low-sodium Chicken Broth
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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12 g||15%|
|Saturated Fat 3 g||15%|
|Sodium 532 mg||23%|
|Total Carbohydrate 28 g||10%|
|Dietary Fiber 3.8 g||14%|
|Protein 19.5 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: