Leftover Turkey & Singapore Style Noodles (Gluten-Free)

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Let’s talk about leftovers! I don’t know about you, but I always have plenty of turkey leftovers and not enough gravy. Let’s face it, turkey without gravy doesn’t quite make it. So, the dish I was going to make had to be flavourful, and I still wanted to keep it simple. Because exotic flavours and noodles are my favourites, I decided to turn the turkey leftovers into a gluten-free Singapore style noodle dish. This means snow peas, mushrooms, bell peppers, carrots, rice vermicelli and spices such as curry, garlic and ginger and of course leftover turkey. What I love about this recipe, if you don’t have turkey, you can use leftover chicken, pork or beef. Who said turkey leftovers have to be boring? Enjoy! 

Ingredients

  • 8 oz. gluten-free rice vermicelli (1/2 package)
  • 2 Tbsp. Coconut or extra virgin olive oil
  • 1/2 small yellow onion, sliced
  • 3 garlic cloves, sliced
  • 1 red or yellow bell pepper sliced
  • 1 Tbsp. (About 1-inch) grated ginger
  • 2 Tbsp. GF curry powder
  • Pinch of GF cayenne pepper or to taste (optional)
  • 1/2 cup GF broth (chicken or vegetable)
  • 1 cup sliced mushrooms
  • 1 large carrot, julienned or cut into thin matchsticks
  • 2 cups thinly sliced cooked turkey
  • 1 cup snow peas
  • 2 green onions (spring) thinly sliced plus some for garnish
  • Instructions

  • Prepare noodles as per package instructions. Usually you soak them in hot water for 10 minutes until soft, then rinse and drain
  • Heat oil in a large non-stick skillet or wok over medium heat. Add onions, garlic and bell pepper and stir-fry for about 5 minutes until the vegetables soften. Stir in ginger, curry powder and cayenne pepper
  • Add Tamari sauce, broth, mushrooms and carrots and cook for 2 more minutes
  • Add snow peas, green onions and noodles and gently mix until noodles are well coated with the vegetable mixture. Serve hot topped with green onions


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