Vermette's Market Recipes
https://2031.shurfinestores.com/Recipes/Detail/413/Polynesian_Turkey_and_Noodles
Polynesian Turkey and Noodles
Throw a lei around your neck when you prepare this tropical dish
Yield: 4 to 6 servings
Ingredients
| 2 |
cups |
cubed cooked turkey
|
|
|
| 1 |
|
egg, slightly beaten
|
|
|
| 1/4 |
cup |
cornstarch
|
|
|
| 2 |
Tablespoons |
cooking oil
|
|
|
| 1 |
can |
(13-1/2oz.) pineapple chunks, drained (reserve juice)
|
|
|
| 1/2 |
cup |
sugar
|
|
|
| 1/2 |
cup |
cider vinegar
|
|
|
| 1 |
|
medium green pepper, cut in strips
|
|
|
| 2 |
Tablespoons |
cornstarch
|
|
|
| 1/4 |
cup |
water
|
|
|
| 1 |
teaspoon |
soy sauce
|
|
|
| 4 |
|
large carrots, cooked and cut in 1-inch pieces
|
|
|
| 1 |
pkg. |
(8 oz.) egg noodles (about 5 cups)
|
|
|
Directions:
Dip turkey pieces in egg; roll in 1/4 cup cornstarch until coated.
In skillet, brown turkey pieces in oil; remove and set aside.
Add enough water to reserved pineapple juice to make 1 cup; add to skillet along with sugar, vinegar and green pepper. Heat to boiling, stirring constantly. Reduce heat; cover and simmer 2 minutes. Blend 2 tablespoons cornstarch and 1/4 cup water; stir into skillet.
Heat stirring constantly, until mixture thickens and boils; cook 1 minute. Stir in pineapple chunks, soy sauce, carrots and turkey pieces; heat.
Meanwhile, cook egg noodles as directed on package; drain. Serve turkey over noodles.
Please note that some ingredients and brands may not be available in every store.
Vermette's Market Recipes
https://2031.shurfinestores.com/Recipes/Detail/413/Polynesian_Turkey_and_Noodles