Turkey Lo Mein

Method8 steps · about 30 min

1. 1

   Step 1: Choose one noodle route. For the 1 lb fresh raw egg noodles, boil them in separate preparation water according to their packet, then drain well. For the alternative 1 lb cooked, oiled noodles, omit the fresh noodles and precooking; loosen the cooked noodles in very hot water only if needed, then drain. Set the selected noodles ready for the wok.

   Uses 1 lb fresh, raw lo mein egg noodles; use this or the cooked-noodle alternative · 1 lb cooked, oiled lo mein noodles, instead of the fresh raw noodles · Water, only if needed for packet cooking of fresh noodles or loosening cooked noodles; drain afterwards

2. 2

   Step 2: Wash and shred the napa cabbage (4 cups), julienne the carrots (2 medium) and scallions (2), and mince the garlic (4 cloves). Have the wine and other seasonings ready. Keep the cooked leftover turkey refrigerated until it goes into the wok.

   Uses 4 cloves garlic, minced · 4 cups napa cabbage, shredded · 2 medium carrots, julienned · 2 scallions, julienned · Water, for washing the cabbage, carrots and scallions

3. 3

   Step 3: Heat a wok over high heat. Add all 2 tbsp vegetable oil and the prepared garlic. Stir for 10 seconds, watching it closely so it does not burn.

   Cook the garlic · 1 minUses 2 tbsp vegetable oil · All garlic from the four-clove supply

4. 4

   Step 4: Add all the shredded cabbage and julienned carrots. Stir-fry on high heat for 1 minute, then pour the 1 tbsp wine around the perimeter of the wok.

   Stir-fry the vegetables · 1 minUses Garlic and oil in the wok · All cabbage from the four-cup supply · All the prepared strips from the two carrots · 1 tbsp Shaoxing wine or dry sherry cooking wine

   
5. 5

   Step 5: Add the selected prepared noodles and all 1½ cups shredded cooked turkey. Mix from the bottom up for about 30 seconds. If the noodles will not separate, add the conditional ¼ cup water and loosen them gently.

   Toss noodles and cooked turkey · 1 minUses Stir-fried vegetables with garlic and wine · Only the drained noodles from the chosen fresh or cooked route · 1½ cups shredded cooked leftover turkey · About ¼ cup water, only if the noodles will not separate in the wok

   
6. 6

   Step 6: Add all 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sesame oil and ⅛ tsp sugar. Stir-fry for 30 seconds to coat the noodles and turkey evenly.

   Coat with the seasonings · 1 minUses Lo mein noodles, vegetables and cooked turkey · 2 tbsp soy sauce · 1 tbsp dark soy sauce · 1 tsp sesame oil · ⅛ tsp sugar

7. 7

   Step 7: Add all the prepared scallions and stir-fry for 1 more minute. Continue tossing as needed until the noodles are hot throughout and the leftover turkey reaches 74°C/165°F; the short stir-fry guides alone are not a reheating test.

   Finish with scallions · 1 minUses Seasoned turkey lo mein · All strips from the two prepared scallions

   
8. 8

   Step 8: Serve the hot turkey lo mein immediately. Add optional ready chili oil or Chiu Chow sauce to taste if desired.

   Uses Hot turkey lo mein · Ready chili oil, to serve if desired · Ready Chiu Chow sauce, to serve if desired