i didnt have many expectations for this dish. it came out quite good though. and next time i’ll make sure to have all the ingredients! i’m sure that scallions and cilantro would add a ton of flavor! this dish definitely needs some kick and Sriracha sauce is really good in it! next time i would also take the eggplant/veggies out of the pan while browning the turkey!
Turkey and Vegetable Chow Fun
adapted from food network magazine
- Kosher salt
- 16 ounces wide rice noodles, pappardelle or fettuccine
- 2 teaspoons toasted sesame oil
- 1/4 cup oyster sauce
- 2 tablespoons rice vinegar (not seasoned)
- 3 tablespoons vegetable oil
- 1/3 regular eggplant, sliced into rounds and quartered
- 2 handfuls of frozen green beans
- 3 cloves garlic, chopped
- 1.3 pound ground turkey
- Sriracha or other Asian chile sauce, for serving (optional)
Bring a pot of salted water to a boil; add the noodles and cook as the label directs. Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. Mix the oyster sauce and vinegar in a cup; set aside.
Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant and stir-fry until golden, about 2 minutes. Add the green beans and cook until wilted. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add the garlic and cook 30 seconds. Add the turkey and stir-fry until cooked through, about 3 minutes. Stir the turkey and vegetables together; add half of the oyster sauce mixture and cook 1 more minute.
Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through, 1 to 2 minutes, adding more cooking water as needed to loosen. serve with Sriracha, if desired.