1 Hour 10 Minutes
(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, thinly sliced
(8.8-ounce) package thin, dried rice stick noodles
tablespoons vegetable oil; divided
cup egg substitute or 2 eggs, lightly beaten
cloves garlic, minced
tablespoon finely chopped ginger
teaspoon mild Indian curry paste
(8-ounce) can sliced water chestnuts, drained
ounces medium raw shrimp, peeled and deveined
tablespoons low-sodium soy sauce
tablespoons hot chili sauce
tablespoons dry sherry
teaspoon sesame oil
cup chopped green onion
Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
Put noodles in bowl and cover with hot water. Let stand 20 minutes or until softened. Drain and set aside.
Heat 1 tablespoon oil in skillet or wok over medium-high heat. Add eggs and cook, stirring occasionally, 3 minutes or until just cooked. Remove from skillet; set aside. Wipe skillet clean.
Heat remaining oil in same skillet over medium-high heat. Add garlic, ginger and curry paste. Stir-fry 1 to 2 minutes until fragrant.
Add water chestnuts and shrimp. Cook, stirring 3 minutes or until shrimp are just cooked. Do not overcook.
In bowl, combine soy sauce, chili sauce, sherry and sesame oil. Add to skillet.
Add turkey, noodles and green onion and stir until hot and well combined.