MONGOLIAN TURKEY WITH CHOW MEIN NOODLES

The to-go favorite has a turkey twist with fan favorite noodles.

Makes 4 servings

Total time: 30 minutes

2 1 1

1/2

1/4

2

3

3

1

4

Tbsp. + 2 tsp. vegetable oil, divided

Tbsp. each minced garlic and ginger cup low-sodium chicken broth or turkey stock cup packed brown sugar cup low-sodium soy sauce Tbsp. oyster sauce cups chopped cooked turkey (12 oz.)

Tbsp. cornstarch cup sliced scallions

(1-inch pieces) cups chow mein noodles

Toasted sesame seeds

Heat 2 tsp. oil in a saucepan over medium-high. Add garlic and ginger; cook until fragrant, about 1 minute. Add broth, brown sugar, soy sauce, and oyster sauce; bring to a boil until sauce slightly thickens,

3–5 minutes.

Toss turkey with cornstarch, shake off excess. Heat 1 Tbsp. oil in a sauté pan or wok over medium-high. Add half the turkey and cook until beginning to brown,

2 minutes; transfer to a plate. Repeat procedure with remaining

1 Tbsp. oil and turkey, then combine all turkey in pan.

Reduce heat to medium; stir in sauce and bring to a boil.

Off heat, stir in scallions.

Serve Mongolian Turkey over noodles; top servings with sesame seeds.

Per serving: 614 cal; 26g total fat (4g sat); 77mg chol;

1495mg sodium; 61g carb (2g fiber, 28g total sugars);

36g protein