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Here is a quick and easy recipe that will come in handy when you face the inevitable mountain of leftover turkey after Thanksgiving.

Use wide, linguine-sized rice noodles for this dish. They must be soaked first in hot water for 15 to 20 minutes until softened. You can use whatever vegetables you like, but make sure they are cooked only tender-crisp.

Servings: 4


6 oz. rice noodles (about 4½ cups soaked)

2 tbsp. vegetable oil

2 cloves garlic, chopped

1 tbsp. finely chopped ginger

2 green onions, finely chopped

3 cups broccoli florets, thinly sliced

1 small onion, cut in half and thinly sliced

1 red pepper, seeded and thinly sliced

6 shitake mushrooms, sliced, or

6 Chinese dried mushrooms soaked in hot water and drained

½ cup chicken stock

2 tbsp. soy sauce

1 tbsp. sherry or white wine

1 tsp. Asian chili sauce, optional

2 tbsp. oyster sauce

1 tsp. sesame oil

2 to 3 cups sliced leftover turkey

Salt and freshly ground pepper

3 green onions, chopped


Soak rice noodles in hot water for 15 minutes. Drain.

Heat oil in wok on high heat. Add garlic, ginger and two green onions. Stir fry for 30 seconds, add broccoli, onions, red pepper and mushrooms. Stir fry until broccoli is tender-crisp, about 4 minutes. Add noodles and stir fry until heated through. Stir in stock, soy sauce, sherry, chili sauce, oyster sauce, sesame oil and turkey.

Heat through. Season everything with salt and pepper and sprinkle with 3 chopped green onions. Serve immediately.

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