Featured Maple Leaf Product: Fully-Cooked Turkey Breast Strips, IQF, grilled (#64358)
Japanese-Style Turkey Stir Fry with Rice Noodles – NEW
Recipe Information
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.
Yield
25 Servings
Portion Size
460 g/16 oz
Preparation Method
Stir-Fried
Suggested Accompaniments
Serve with spring rolls or egg roll and plum sauce (sides not included in nutritional information).
Global Cuisine
East Asian
Theme Inspired
All Themes
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 |
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 |