ounces JENNIE-O® Lean Ground Turkey
teaspoon Shaoxing wine
rolls mung bean vermicelli (bean thread noodles)
cloves garlic, minced
¼-inch piece ginger, grated
thinly sliced scallion, white and green parts separated
birds eye chili, minced, if desired
tablespoon tobanjan (spicy bean sauce)
tablespoon soy sauce
tablespoon dark soy sauce
teaspoon sesame oil
teaspoon brown sugar
In bowl, combine turkey, cornstarch and wine. Marinate 15 minutes.
Soak mung bean noodles in warm water 10 minutes. Drain.
In wok or large skillet over medium heat, heat oil. Add garlic, ginger, white parts of scallion and chili. Cook 30 seconds.
Add turkey. Cook, stirring, 3 to 4 minutes. Add tobanjan, soy sauces, sesame oil and sugar. Cook 1 to 2 minutes breaking meat up with back of spoon. Add water; bring to simmer. Always cook to well-done, 165°F as measured by a meat thermometer.
Add noodles. Cover with lid. Cook 3 to 4 minutes or until noodles have absorbed sauce. Remove lid. Mix well. Top with scallion greens