Spicy Turkey Stir Fry With Noodles Recipes

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SPICY TURKEY NOODLES



Spicy turkey noodles image

Use up your turkey leftovers at Christmas to whip up our spicy turkey stir-fry. Or you could swap meat for Brussels sprouts to make a veggie alternative

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Pasta

Time 30m

Number Of Ingredients 11

250g medium egg noodles
1 tbsp soy sauce
2 limes , juiced
2 tsp brown sugar
2 tbsp vegetable oil
1 garlic clove , thinly sliced
1 red chilli , thinly sliced
500g cooked turkey , sliced
2 spring onions , thinly sliced on a diagonal
100g beansprouts
30g salted peanuts (or any other nuts you have left over), roughly chopped coriander and lime wedges, to serve

Steps:

  • Cook the noodles according to pack instructions, then drain and rinse with cold water. Set aside. Mix the soy, lime juice and sugar together.
  • Heat the oil in a large frying pan or wok and add the garlic, chilli, turkey and spring onions, fry for around 2 mins, then tip in the noodles and the beansprouts and fry for 1 min more. Pour the sauce into the pan and toss everything together well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season, and tip into bowls. Scatter over the nuts and coriander, and serve with lime wedges for squeezing over.

Nutrition Facts : Calories 276 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

SPICY TURKEY STIR FRY WITH NOODLES



Spicy Turkey Stir Fry with Noodles image

I created this ground turkey stir-fry recipe when I began my journey to get fit. Healthy eating always sounds so bland and boring, so I wanted to bring life to the world of healthy eating. I think I did it with this spicy dish. -Jermell Clark, Desert Hot Springs, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

2 ounces thick rice noodles
1/2 pound lean ground turkey
1 small onion, chopped
1/2 cup shredded red cabbage
1/2 cup chopped fresh kale
1/4 cup packed fresh parsley sprigs, chopped
1 teaspoon coconut or olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
3 green onions, thinly sliced
1 jalapeno pepper, sliced
2 teaspoons Sriracha chili sauce
Thai peanut sauce, optional

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey, onion, cabbage and kale over medium-high heat until turkey is no longer pink and vegetables are tender 8-10 minutes, breaking up turkey into crumbles., Drain noodles; add to skillet. Stir in parsley, coconut oil, pepper and salt. Serve with green onions, jalapeno, chili sauce and if desired, peanut sauce.

Nutrition Facts : Calories 332 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 588mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER



Spicy Turkey Stir-Fry With Crisp Garlic and Ginger image

This quick-cooking stir-fry is packed with umami from fish sauce and soy sauce, and heat from both red-pepper flakes and fresh chile. Pungent and herbal, it's a terrific weeknight dish that's fast but never bland. The key here is to let the turkey get deeply brown, so don't move it around in the pan too much. Serve it over rice for a substantial meal, or a bed of crisp lettuce if you want something lighter.

Provided by Melissa Clark

Categories     dinner, quick, weekday, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons neutral oil, such as safflower or grapeseed
4 garlic cloves, thinly sliced
1 (2-inch) knob ginger, cut into matchsticks
Fine sea salt
2 tablespoons coconut oil or more neutral oil
3 scallions, white and green parts separated, thinly sliced
1/4 teaspoon red-pepper flakes, plus more to taste
1 pound ground turkey, preferably dark meat (or use ground pork)
2 tablespoons lime juice, plus more to taste
1 tablespoon fish sauce
1/2 teaspoon soy sauce, plus more to taste
1/2 teaspoon sugar or honey (optional)
Cooked sticky or white rice, for serving
2/3 cup cilantro leaves and tender stems, for serving
1/3 cup torn basil leaves (or use more cilantro), for serving
1 fresh bird's-eye or serrano chile, thinly sliced, for serving

Steps:

  • In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
  • Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
  • Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
  • Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
  • Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.

SPICY TURKEY STIR-FRY



Spicy Turkey Stir-Fry image

"This is one of my husband's favorite recipes, and he doesn't even know it is good for him!" writes Alexandra Armitage of Nottingham, New Hampshire.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 16

1 tablespoon cornstarch
1 tablespoon sugar
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons cider vinegar
1/8 to 1/4 teaspoon cayenne pepper
3 cups fresh broccoli florets
2 tablespoons water
1 pound boneless skinless turkey breast, cut into 3/4-inch pieces
2 teaspoons canola oil
1 medium sweet red pepper, cut into 3/4-inch pieces
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
2 green onions, sliced
2 tablespoons dry roasted peanuts
Hot cooked rice

Steps:

  • In a bowl, combine the first six ingredients until smooth; set aside. , In a nonstick skillet coated with cooking spray, stir-fry turkey in hot oil for 2-3 minutes. Add sweet pepper, garlic, ginger and broccoli; stir-fry for 3-4 minutes or until vegetables are crisp-tender. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with onions and peanuts. Serve with rice.

Nutrition Facts : Calories 233 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 866mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

STIR FRY TURKEY (DAD'S VERSION)



Stir Fry Turkey (Dad's Version) image

Great meal for after Thanksgiving to use up leftover turkey. Very simple meal. This was one of my favorites as a child. Serve over rice or chow mein noodles.

Provided by BunnyBaker

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 10

3 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1 ½ cups finely diced cooked turkey
3 tablespoons vegetable oil
2 cups sliced broccoli
1 cup thinly sliced carrots
1 cup chicken broth
1 yellow onion, thinly sliced
1 (4 ounce) can sliced mushrooms, drained

Steps:

  • Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
  • Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
  • Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 23.7 g, Cholesterol 41.1 mg, Fat 13.3 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 2.5 g, Sodium 1112.1 mg, Sugar 11.9 g

ORIENTAL TURKEY STIR FRY



Oriental Turkey Stir Fry image

Make and share this Oriental Turkey Stir Fry recipe from Food.com.

Provided by tunasushi

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup baby sweetcorn
1/2 cup mange-tout peas
1 inch piece fresh ginger
1 tablespoon sunflower oil
1 3/4 cups turkey breast, stir-fry strips
3/4 cup sugar snap pea
1 tablespoon soy sauce
1 tablespoon lime juice
5 tablespoons coconut milk
1 tablespoon crunchy peanut butter
salt & freshly ground black pepper
2 tablespoons chopped coriander
cooked rice or noodles, for serving

Steps:

  • Cut the baby corn and mange tout in half diagonally. Peel and grate the ginger. Heat the oil in a wok or large, heavy-based frying pan and add the ginger and turkey strips.
  • Stir-fry over a fairly high heat for 5-6 minutes, until the turkey is lightly browned.
  • Add the baby corn, then stir-fry for 1-2 minutes. Add the sugar snap peas and stir-fry for 1 minute. Add the mange tout and stir-fry for a further 1 minute.
  • Mix together the soy sauce, lime juice, coconut milk and peanut butter, then add to the pan and cook, stirring, for 1-2 minutes.
  • Adjust the seasoning to taste, scatter with chopped coriander and serve hot, with rice or noodles.

Nutrition Facts : Calories 118.8, Fat 9.6, SaturatedFat 4.4, Sodium 334.6, Carbohydrate 7.7, Fiber 1.5, Sugar 1.5, Protein 2.8

SWEET AND SPICY GROUND TURKEY STIR-FRY



Sweet and Spicy Ground Turkey Stir-Fry image

I put this together for a light meal when I noticed that we had too big a collection of half-bags of frozen vegetables and little containers of leftover cooked veggies. The kind and quantity of the vegetables can vary according to what you have -- you just need to end up with between 2 and 3 lbs. Some people prefer a more generous amount of thickened sauce on their stir-fry dishes. With a diabetic in the house, I skip that part but I've included the directions if you want it.

Provided by 3KillerBs

Categories     Poultry

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 lb ground turkey
2 -3 garlic cloves
1 onion, cut into thin wedges
1 pinch coriander seed, crushed
1/3 cup soy sauce, divided (or to taste)
1 -2 tablespoon dark brown sugar
1 tablespoon sherry wine (optional)
1 pinch red pepper flakes (to taste)
oil
1/2 lb snap peas or 1/2 lb snow peas
1/2 lb broccoli floret
1/2 lb green beans
1 -2 cup spinach
1 -2 cup bok choy, chopped
1 -2 cup napa cabbage or 1 -2 cup Chinese cabbage, chopped
1 carrot, sliced
1 -2 zucchini or 1 -2 yellow squash, sliced
1/2 cup chicken stock (must be cold) (optional)
1 tablespoon cornstarch (optional)

Steps:

  • Brown ground turkey in a little oil over medium-high heat. Drain any excess grease leaving just enough to accomplish the stir-frying process.
  • Add garlic, onion, coriander, and a tbs of the soy sauce. Stir well.
  • Begin adding the vegetables starting with long-cooking veggies like carrots and broccoli (especially if broccoli is still frozen), and working towards the quick-cooking greens but not adding those just yet.
  • Just before adding the greens -- right after adding the beans or snap peas -- add the remaining soy sauce, the sugar, the sherry, and the red pepper flakes. Stir well so that sugar dissolves and pepper flakes are well distributed.
  • Add the greens and complete the cooking.
  • Make the optional sauce if desired by whisking the cornstarch into the chicken stock. Pour into pan just before the greens are done and cook, stirring constantly, until the sauce has simmered for about one minute.
  • Serve over rice, ramen noodle, or other preferred, Asian starch.

SPICY PAN-FRIED NOODLES



Spicy Pan-Fried Noodles image

Garlicky, gingery and as spicy as you dare to make it, this Asian-influenced pan-fried noodle dish comes together in minutes. Most of the ingredients are pantry staples, which means you can make it whenever you need a comforting noodle dish that comes with a bite. If you can't find the Chinese egg noodles (also called Hong Kong-style noodles), you can make this with rice noodles or soba. The key is to only boil them until they are halfway done. (They should be pliable but still firm in the center.) They will finish cooking when you pan-fry them.

Provided by Melissa Clark

Categories     dinner, for two, lunch, noodles, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

1 cup thinly sliced scallions (about a bunch; use both whites and greens)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
2 teaspoons rice wine or sherry vinegar
1 teaspoon sesame oil
1/4 teaspoon kosher salt, more as needed
6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
2 1/2 tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
2 cups washed baby spinach or 1/2 cup thawed edamame (optional)
1 to 2 teaspoons sriracha or other hot sauce, or to taste
Juice of 1/2 lime, or to taste
1 cup cilantro leaves
2 tablespoons sesame seeds or chopped roasted peanuts, optional

Steps:

  • In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
  • In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
  • In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 23 grams, Carbohydrate 71 grams, Fat 29 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 4 grams, TransFat 0 grams

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Add turkey and cook for 8 to 10 minutes, or until turkey is no longer pink. Stir in green onions, bell pepper, peas, cilantro, water chestnuts, and jalapeno. Cook for 8 to 12 minutes, or until red bell pepper is crisp-tender. Add salt and pepper to taste. Add rice and mix. Step 3 Serve warm with a drizzle of sesame oil and soy sauce.
From therecipes.info


TURKEY STIR FRY RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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