1 Hour 5 Minutes
(24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
ounces rice noodles
tablespoons canola oil
shitake mushrooms, stemmed and sliced
cups fresh snow peas, trimmed and cut crosswise in half
red bell pepper, cut into strips
baby bok choy, ends trimmed, leaves separated
green onions and tops, cut into 1-inch lengths
cup basic stir-fry sauce
rice noodles, if desired
Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F., approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
Cut into ½-inch slices; set aside.
In large pot, boil water and cook rice noodles according to package .
Heat oil in wok.
Add mushrooms, peas, bell pepper, baby bok choy and green onions; stir-fry 2 minutes. Stir in turkey tenderloin slices and stir-fry sauce. Cook, stirring, until turkey and vegetables are coated with sauce.
Serve over rice noodles, if desired.