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What you'll need
Ingredients
Directions
1.
Soak noodles in hot water for 20 minutes. Drain, then cut into shorter lengths.
2.
Heat oil in a very large skillet or wok. Add onion, and cook until soft, 3 minutes.
3.
Stir in ginger and garlic. Add turkey, breaking up meat into small pieces with a wooden spoon. Cook until golden brown, 5 minutes.
4.
Add carrots, celery, cabbage and peas. Stir well to combine, and cook for 5 minutes.
5.
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.
Chef's Tips
- 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.
Nutrition Facts
Serving Size 1.50 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 295 | ||
| % 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:
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