Ingredients
8 ounces rice noodles
1 JENNIE-O TURKEY STORE® Lemon Garlic Turkey Breast Tenderloin, cut into 1/2 inch slices
1/4 cups vegetable oil, divided in half
2 tablespoons canola oil
12 shitake mushrooms, stemmed and sliced
3 cups fresh snow peas, trimmed and cut crosswise in half
1 red bell pepper, cut into strips
6 baby bok choy, ends trimmed so leaves separate
2 green onions and tops, cut into 1 inch lengths, separating whites from tops
1/4 cups Kikkoman® stir-fry sauce
rice noodles
Directions
In a large pot, boil water and cook rice noodles according to package directions.
Heat 2 tablespoons vegetable oil in a hot wok or skillet over high heat. Add half of the turkey tenderloin slices; stir-fry 5 minutes or to well-done, 165ºF as measured by a meat thermometer. Remove and set aside on a plate. Repeat with the remaining vegetable oil and turkey tenderloin slices.
Heat 2 tablespoons canola oil in the same pan. Add mushrooms, peas, red bell pepper, baby bok choy, and green onions; stir-fry 2 minutes. Stir in turkey tenderloin slices, green onion tops and stir-fry sauce. Cook, stirring, until turkey and vegetables are coated with sauce. Serve over rice noodles.
