Turkey Chow Mein
Transform your Thanksgiving leftovers into a sensational one-pan meal with this Turkey Chow Mein recipe! Featuring tender shredded turkey, crisp stir-fried vegetables like bell peppers, carrots, and cabbage, and classic chow mein noodles coated in a savory blend of soy sauce, oyster sauce, and hoisin sauce, this dish is packed with bold, irresistible flavors. A touch of sesame oil and fresh aromatics like garlic and ginger take it to the next level, while crunchy bean sprouts and green onions add vibrant texture and garnish. Ready in under 35 minutes, this quick and easy recipe is the perfect way to enjoy a satisfying, healthy dinner without the fuss. Make Turkey Chow Mein your go-to for delicious Asian-inspired comfort food!
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Recipe Information
Ingredients
- 8 oz Thin chow mein noodles
- 2 cups Cooked turkey (shredded or diced)
- 0.25 cup Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil
- 3 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 Carrot (julienned)
- 1 Bell pepper (sliced thin)
- 2 cups Cabbage (shredded)
- 4 Green onions (sliced)
- 1 cup Bean sprouts
- 0.25 cup Water
- 1 tsp Cornstarch
- Salt (to taste)
- Black pepper (to taste)
Instructions
Cook the chow mein noodles according to package instructions, drain, rinse with cold water, and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, water, and cornstarch until well combined. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Add the julienned carrot, sliced bell pepper, and shredded cabbage to the skillet. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and pour the remaining 1 tablespoon of vegetable oil onto the other side.
Add the cooked turkey to the skillet and heat for 2 minutes, stirring occasionally.
Add the cooked chow mein noodles to the skillet and pour the prepared sauce over the top.
Toss everything together in the skillet for 2–3 minutes until the noodles and vegetables are evenly coated in sauce and heated through.
Stir in the bean sprouts and half of the sliced green onions, cooking for an additional minute.
Season with salt and black pepper to taste, as desired.
Garnish with the remaining sliced green onions and serve hot.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 5148 mg | 224% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 24.4 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2895 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
