Low mein
12 ounces (340 g) fresh Chinese noodles or linguine
1 teaspoon Oriental sesame oil
1 Tablespoon (15 ml) vegetable oil
1 small onion, thinly sliced lengthwise
2 Tablespoons (30 ml) oyster sauce
8 ounces (230 g) ground turkey
1 pound (455 g) napa cabbage, thinly sliced crosswise
4 ounces (115 g) oyster mushrooms, thinly sliced
2 medium-size carrots (about 6 ounces / 170 g total) cut into matchstick strips
1/2 cup (120 ml) fat-free reduced-sodium chicken broth
2 Tablespoons (30 ml) reduced-sodium soy sauce
1. In a 5- to 6-liter pan, cook noodles in about 3 quarts (2.8 liters) boiling water until just tender to bite (3 to 5 minutes); or cook according to package directions. Drain well,
toss with sesame oil, and keep warm.
2. Heat vegetable oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add onion and oyster sauce; then crumble in turkey. Stir-fry until onion is soft and turkey is no longer pink (about 3 minutes). Add cabbage, mushrooms, carrots, and broth; cover and cook until carrots are just tender to bite (about 3 minutes). Uncover and continue to cook until liquid has evaporated (1 to 2 more minutes). Stir in soy sauce; add noodles and stir-fry until heated.
Makes 6 servings
12 ounces (340 g) fresh Chinese noodles or linguine
1 teaspoon Oriental sesame oil
1 Tablespoon (15 ml) vegetable oil
1 small onion, thinly sliced lengthwise
2 Tablespoons (30 ml) oyster sauce
8 ounces (230 g) ground turkey
1 pound (455 g) napa cabbage, thinly sliced crosswise
4 ounces (115 g) oyster mushrooms, thinly sliced
2 medium-size carrots (about 6 ounces / 170 g total) cut into matchstick strips
1/2 cup (120 ml) fat-free reduced-sodium chicken broth
2 Tablespoons (30 ml) reduced-sodium soy sauce
1. In a 5- to 6-liter pan, cook noodles in about 3 quarts (2.8 liters) boiling water until just tender to bite (3 to 5 minutes); or cook according to package directions. Drain well,
toss with sesame oil, and keep warm.
2. Heat vegetable oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add onion and oyster sauce; then crumble in turkey. Stir-fry until onion is soft and turkey is no longer pink (about 3 minutes). Add cabbage, mushrooms, carrots, and broth; cover and cook until carrots are just tender to bite (about 3 minutes). Uncover and continue to cook until liquid has evaporated (1 to 2 more minutes). Stir in soy sauce; add noodles and stir-fry until heated.
Makes 6 servings
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