Total Time
30 Minutes
Serving Size
4 Servings
2
ounces thick rice noodles
1
tablespoon canola oil
1
onion, cut into wedges
1
tablespoon finely grated ginger
4
cloves garlic, minced
8
ounces green beans, trimmed and cut into 1-inch pieces
1/3
cup HOUSE OF TSANG® Classic Stir-Fry Sauce
1/3
cup low-sodium chicken broth
1
teaspoon cornstarch
3
cups cubed JENNIE-O® OVEN READY™ leftover Turkey
6
green onions, cut into 1-inch lengths
1/4
cup natural almonds, toasted
1
Place noodles in heatproof dish. Cover with hot water. Let stand 20 minutes or until softened; drain.
2
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.
3
In small bowl, combine stir-fry sauce, broth and cornstarch. Add noodles, turkey and sauce mixture. Stir-fry until hot.
4
Add green onions and almonds.
Calories
300
Protein
32g
Carbohydrates
28g
Fiber
2g
Sugars
10g
Fat
8g
Cholesterol
50mg
Sodium
840mg
Saturated Fat
0.5g