Lemon Garlic Turkey Stir Fry SUBMITTED BY: JENNIE-O TURKEY STORE® "Perfect for a busy weeknight, this easy turkey and vegetable stir-fry is served over rice noodles." Original recipe yield: 6 servings USMETRIC INGREDIENTS 8 ounces rice noodles 1 (30 ounce) package JENNIE-O TURKEY STORE® Lemon Garlic Turkey Breast Tenderloin, cut into 1/2 inch slices 1/4 cup vegetable oil, divided in half 2 tablespoons canola oil 12 shiitake mushrooms, stemmed and sliced 3 cups fresh snow peas, trimmed and cut crosswise in half 1 red bell pepper, cut into strips 6 baby bok choy, ends trimmed so leaves separate 2 green onions and tops, cut into 1 inch lengths, separating whites from tops 1/4 cup Kikkoman® Stir Fry sauce DIRECTIONS In a large pot, boil water and cook noodles according to package directions. Heat 2 Tbsp vegetable oil in a hot wok or skillet over high heat. Add half of the turkey breast tenderloin slices and stir-fry 2 minutes. Remove and set aside on a plate. Repeat with the remaining vegetable oil and turkey tenderloin slices. Heat the canola oil in the same pan. Add mushrooms, snow peas, bell peppers, bok choy and whites of green onions; stir-fry 2 minutes. Stir in turkey tenderloin slices, green onion tops and Kikkoman® Stir Fry sauce. Cook, stirring, until turkey and vegetables are coated with sauce. Serve over rice noodles.
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