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.
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Ingredients
| 12 oz | No Yolks Stir Fry Noodles |
| 1/3 cup | turkey broth |
| 1/4 cup | cranberry sauce |
| 1/4 cup | soy sauce |
| 2 Tbsps | liquid honey |
| 2 Tbsps | sesame oil |
| 2 Tbsps | rice wine vinegar |
| 3 cups | chopped cooked turkey (1/2-inch chunks) |
| 1/2 tsp | salt |
| 1/2 tsp | black pepper |
| 3 Tbsps | vegetable oil |
| 1 | carrot, peeled and thinly sliced |
| 500 g | green beans, trimmed and cut into 2-inch pieces |
| 4 | scallions, thinly sliced and divided |
| 2 | cloves garlic, minced |
| 1 Tbsp | minced fresh gingerroot |
| 2 Tbsps | finely chopped cilantro |
| 1/4 cup | dried cranberries |
| 1/4 cup | chopped toasted walnuts |
Directions
- In small bowl, whisk together turkey broth, cranberry sauce, soy sauce, honey, sesame oil and vinegar.
- Cook noodles according to package directions; drain and rinse with cold water.
- Meanwhile, season turkey with salt and pepper.
- 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.
- Stir in half the scallions, garlic and ginger. Cook, stirring frequently, for 1 to 2 minutes or until fragrant.
- 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.
- Garnish with cranberries, walnuts and remaining scallions.
Tips
Substitute walnuts with hazelnuts, pecans or cashews if desired.
Add 1 Tbsp sriracha hot sauce or sambal oelek for a spicy stir-fry sauce.
