"I substituted turkey for pork in this classic Chinese recipe," reports Leigh Lundy of York, Nebraska. "It was a hit at our church potluck. My husband and two children love it, too."
- 1 pound ground turkey breast
- 1 cup thinly sliced carrots
- 1 medium onion, chopped
- 1/2 teaspoon garlic powder
- 2 teaspoons canola oil
- 2 packages (3 ounces each) ramen noodles
- 1-1/2 cups water
- 6 cups shredded cabbage
- 1 cup frozen peas, thawed
- 1/4 cup reduced-sodium soy sauce
- In a large nonstick skillet over medium heat, cook turkey, carrots, onion and garlic powder in oil until turkey is no longer pink. Break noodles. Add noodles, contents of seasoning packets and water to turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes. Add cabbage, peas and soy sauce; cook and stir until cabbage is crisp-tender and noodles are tender, about 1 minute. Yield: 8 servings.
Originally published as Turkey Lo Mein in Light & Tasty June/July 2001, p44
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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