Featured Maple Leaf Product: Fully-Cooked Turkey Breast Strips, IQF, grilled (#64358)
Japanese-Style Turkey Stir Fry with Rice Noodles – NEW
Recipe Information
Yield
25 Servings
Portion Size
460 g/16 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Turkey Breast Strips, cooked, IQF | 1.5 Kg | 3 lbs 5 oz |
| Vermicelli Rice Noodles, dry | 1.4 Kg | 3 lbs 1 oz |
| Sesame Oil | 180 mL | 2/3 cup + 2 Tbsp |
| Carrots, julienne | 3.15 L | 13 1/3 cups |
| Coleslaw Cabbage, rainbow, shredded | 3.15 L | 13 1/3 cups |
| Red Peppers, sliced | 2.5 L | 10 1/2 cups |
| Fresh Ginger Root, grated | 125 mL | 1/2 cup |
| Teriyaki Sauce, baste & glaze | 1.1 L | 4 2/3 cups |
| Water | 1.5 L | 6 1/3 cups |
| Green Onions, chopped | 180 mL | 2/3 cup + 2 Tbsp |
| Sesame Seeds | 60 mL | 1/4 cup |
Method
- The day before, thaw the cooked turkey strips in the refrigerator at 4°C/40°F or lower.
- Prepare the rice vermicelli noodles according to the package directions (90 g of dry noodles will yield 2 cups/500 mls of cooked noodles. Drain and hold at >140°F/60°C until service.
- Heat sesame oil in a large skillet or grill top over medium heat; add carrots, cabbage, red peppers, and ginger. Sauté for approximately five minutes, stirring regularly to stir fry vegetables. Remove and transfer to a 4 inch insert pan with lid. Hold at >140°F/60°C for a later step.
- In the same skillet over medium heat, add teriyaki sauce and water; mix well. Add turkey strips to skillet and mix well to coat. Cook to an internal temperature of 165°F/74°C held for at least 15 seconds. Add in the sautéd vegetable mixture and combine gently.
- At point of service, serve turkey/carrot/cabbage mixture over prepared rice noodles; garnish with half a tablespoon/8 mLs of green onions and half a teaspoon/3 mLs of sesame seeds.
Suggested Accompaniments
Serve with spring rolls or egg roll and plum sauce (sides not included in nutritional information).
Nutritional Information
per 460 g/16 oz
| Nutrient | Quantity |
|---|---|
| Calories | 400 kcal |
| Protein | 18 g |
| Calories from Protein | 18 % |
| Carbohydrates | 62 g |
| Total Dietary Fiber | 4 g |
| Total Sugars | 10 g |
| Total Fat | 9 g |
| Saturated Fat | 1.5 g |
| Trans Fats | 0.01 g |
| Cholesterol | 30 mg |
| Calcium | 100 mg |
| Iron | 1.75 mg |
| Potassium | 250 mg |
| Sodium | 750 mg |
| Zinc | 0.45 mg |
| Vitamin A | 660.41 RE |
| Vitamin C | 16.66 mg |