\tTired of turkey sandwiches? Chow mein is a great way to serve leftover cooked turkey from Thanksgiving or Christmas dinner.<\/p>\n
\tMore Leftover Turkey Recipes<\/p>\n
\tRoast Turkey Recipes for Thanksgiving or Christmas Dinner
\tPrep Time: 15 minutes
\tCook Time: 10 minutes
\tTotal Time: 25 minutes
\tIngredients:<\/p>\n
\t2 cups fresh mushrooms, cleaned and cut in half
\t1 – 2 stalks celery, cut into 1-inch pieces
\t1 red bell pepper, cut into bite-sized pieces
\t1\/2 red onion, peeled and chopped
\t1 clove garlic, peeled and chopped, optional
\t1 cup mung bean sprouts, rinsed and drained
\t.
\tSauce:
\t1\/2 cup packaged chicken broth, low-sodium preferred
\t1 tablespoon oyster sauce
\t1 tablespoon dark soy sauce
\t1 tablespoon cornstarch
\t.
\t2 cups packaged chow mein noodles, or to taste
\t3 – 4 tablespoons oil for stir-frying, as needed
\t3 cups cooked turkey
\tSalt and pepper to taste<\/p>\n
\tPreparation:
\tClean and prepare all the vegetables. Mix together the sauce ingredients, whisking in the cornstarch last.<\/p>\n
\tCook the noodles according to the package directions.<\/p>\n
\tHeat a wok or frying pan over medium-high to high heat. Heat 1 tablespoon oil. When oil is hot, add the mushrooms and stir-fry for a minute. Remove from the pan, add more oil, and stir-fry the celery and red bell pepper. Remove from the pan, add more oil and stir-fry the onion and garlic. Add the turkey into the pan. Cook for a minute, then add the other vegetables back into the pan. Stir in the bean sprouts. Add the sauce. Heat to boiling, then add the noodles. Mix everything together and serve hot.<\/p>\n