ounces thick rice noodles
tablespoon canola oil
onion, cut into wedges
tablespoon finely grated ginger
cloves garlic, minced
ounces green beans, trimmed and cut into 1-inch pieces
cup HOUSE OF TSANG® Classic Stir-Fry Sauce
cup low-sodium chicken broth
cups cubed JENNIE-O® OVEN READY™ leftover Turkey
green onions, cut into 1-inch lengths
cup natural almonds, toasted
Place noodles in heatproof dish. Cover with hot water. Let stand 20 minutes or until softened; drain.
Meanwhile, in wok or large skillet, heat oil over medium-high heat. Add onion, ginger, garlic and beans. Stir-fry 3 minutes or until beans are almost tender but still crisp.
In small bowl, combine stir-fry sauce, broth and cornstarch. Add noodles, turkey and sauce mixture. Stir-fry until hot.
Add green onions and almonds.