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Photo of Turkey-basil stir-fry with rice noodles by WW

Turkey-basil stir-fry with rice noodles

5
Points®
Total Time
35 min
Prep
20 min
Cook
12 min
Serves
4
Difficulty
Easy
Turkey breast cutlets are a delicious change from skinless boneless chicken breasts, but this recipe will work wonderfully with chicken breasts, too. Rice noodles are a quick cooking, easy to use ingredient, but you could also leave them out. Simply stir fry the turkey and vegetables as per the recipe instructions, and serve that as is, or with steamed rice on the side.

Ingredients

Uncooked thin rice vermicelli noodles

4 oz

Chicken broth

¾ cup(s)

Soy sauce

3 Tbsp

Cornstarch

1 Tbsp

Uncooked turkey breast cutlets

1 pound(s), cut into thin strips

Table salt

¼ tsp, or to taste

Canola oil

4 tsp

Garlic

3 clove(s), finely chopped

Fresh ginger

4 tsp, finely chopped

Crushed red pepper flakes

¼ tsp

Broccoli florets

4 cup(s), small pieces

Orange bell pepper

2 small, thinly sliced

Scallions

4 medium, cut into 1-inch pieces

Fresh basil

¼ cup(s), chopped

Instructions

  1. Place noodles in large bowl; cover with boiling water. Let stand until noodles soften, about 3 minutes. Drain.
  2. Meanwhile, whisk together broth, soy sauce, and cornstarch in small bowl until smooth. Set aside.
  3. Sprinkle turkey with salt. Heat wok or large skillet over medium-high heat until drop of water sizzles in pan. Add 2 tsp oil and swirl to coat pan. Add turkey and stir-fry until browned and cooked through, about 4 minutes. Transfer to plate.
  4. Wipe out wok and set over medium-high heat. Add remaining 2 tsp oil to wok. Add garlic, ginger, and red pepper flakes; stir-fry until fragrant, about 30 seconds. Add broccoli, bell pepper, and scallions; stir-fry until vegetables are crisp-tender, about 2 minutes. Add turkey and noodles to wok. Whisk broth mixture again and add to wok. Bring to boil; reduce heat and stir-fry until mixture thickens, about 1 minute. Remove from heat and stir in basil. Season to taste with additional salt, if desired.
  5. Serving size: about 1 3⁄4 cups

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