Holiday Stir-Fry

  • Servings: 4 to 6
  • Prep: 15 minutes
  • Cook Time: 15 minutes

With a tangy cranberry sauce, this turkey-and-vegetable noodle stir-fry is a fun and festive dinner that’s packed with savory and hearty holiday flavors.


12 ozNo Yolks Stir Fry Noodles
1/3 cupturkey broth
1/4 cupcranberry sauce
1/4 cupsoy sauce
2 Tbspsliquid honey
2 Tbspssesame oil
2 Tbspsrice wine vinegar
3 cupschopped cooked turkey (1/2-inch chunks)
1/2 tspsalt
1/2 tspblack pepper
3 Tbspsvegetable oil
1carrot, peeled and thinly sliced
500 ggreen beans, trimmed and cut into 2-inch pieces
4scallions, thinly sliced and divided
2cloves garlic, minced
1 Tbspminced fresh gingerroot
2 Tbspsfinely chopped cilantro
1/4 cupdried cranberries
1/4 cupchopped toasted walnuts


  1. In small bowl, whisk together turkey broth, cranberry sauce, soy sauce, honey, sesame oil and vinegar.
  2. Cook noodles according to package directions; drain and rinse with cold water.
  3. Meanwhile, season turkey with salt and pepper.
  4. Into large wok or skillet set over medium-high heat, add oil. Add turkey, carrot and green beans; cook, stirring occasionally, for 2 to 4 minutes or until turkey is starting to brown.
  5. Stir in half the scallions, garlic and ginger. Cook, stirring frequently, for 1 to 2 minutes or until fragrant.
  6. Stir in turkey broth mixture and bring to boil. Cook, stirring frequently, for 1 to 2 minutes or until vegetables are just tender. Stir in noodles and cilantro until well combined.
  7. Garnish with cranberries, walnuts and remaining scallions.


Substitute walnuts with hazelnuts, pecans or cashews if desired.

Add 1 Tbsp sriracha hot sauce or sambal oelek for a spicy stir-fry sauce.