ounces uncooked lo mein, udon noodles, or spaghetti
tablespoons vegetable oil, divided
(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, cut into 3/4-inch chunks
teaspoons minced gingerroot
teaspoons minced garlic
teaspoon crushed red pepper flakes
cups bok choy, sliced or fresh sugar snap peas
cup thin strips red bell pepper
cup chicken broth
cup HOUSE OF TSANG® soy sauce or tamari
tablespoons oyster sauce
tablespoons dark sesame oil
Cook lo mein noodles according to package. Meanwhile, heat 1 tablespoon vegetable oil in large deep skillet over medium-high heat.
Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat. Add turkey breast tenderloin chunks. Brown on both sides. Add 1/3 cup water. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.
Add gingerroot, garlic and red pepper flakes; stir-fry 3 minutes. Transfer to a bowl; set aside. Add remaining 1 tablespoon vegetable oil to skillet. Add bok choy and red bell pepper; stir-fry 2 minutes.
Add chicken broth, cornstarch, soy sauce and oyster sauce; bring to a simmer. Add turkey and dark sesame oil to skillet. Drain noodles; add to skillet and heat through. Serve in shallow soup bowls.