Name: Turkey and Vegetable Chow Fun
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: Kosher salt; 12 ounces wide rice noodles, pappardelle or fettuccine; 2 teaspoons toasted sesame oil; 1/4 cup oyster sauce; 2 tablespoons rice vinegar (not seasoned); 3 tablespoons vegetable oil; 1 small Japanese eggplant, sliced into rounds; 4 ounces mixed mushrooms, cut into pieces (about 1 cup); 2 cloves garlic, chopped; 3/4 pound ground turkey; 1 bunch scallions, sliced; 1/4 cup fresh cilantro, roughly chopped; Sriracha or other Asian chile sauce, for serving (optional)

Directions

Bring a pot of salted water to a boil; add the noodles and cook as the label directs. Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. Mix the oyster sauce and vinegar in a cup; set aside. Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant and stir-fry until golden, about 2 minutes. Add the mushrooms and cook until wilted, 1 minute. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add the garlic and cook 30 seconds. Add the turkey and stir-fry until cooked through, about 3 minutes. Stir the turkey and vegetables together; add the scallions and half of the oyster sauce mixture and cook 1 more minute. Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through, 1 to 2 minutes, adding more cooking water as needed to loosen. Top with cilantro and serve with Sriracha, if desired. Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Turkey and Vegetable Chow Fun

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