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Turkey pancit bihon
Sponsored By:
Ingredients
- 1 package of sotanghon noodles (bean thread noodles)
- 680 grams of sliced fresh turkey breast
- 1 onion, cubed
- 3 cloves of minced garlic
- 1/2 cup sliced mushrooms
- 1/4 cup sliced celery
- 1/2 cup julienned carrots
- 225 grams snow peas
- 1 cup julienned napa cabbage
- 1 bell pepper, julienned
- 1 package of egg fresh egg noodles
- 1 cup of vegetable broth
- 1/4 cup soy sauce
- Salt/pepper to taste
- 1 tablespoon finely cut scallion
- 1 tablespoon finely cilantro, for garnish
- 1 lemon
Directions
- In a large bowl, soak sotanghon noodles in warm water and set aside for 20-30 minutes.
- Heat wok with one tablespoon of oil over medium-high heat.
- Sauté turkey until browned and cooked. Remove and set aside.
- Add in onions, garlic, mushrooms, celery, carrots, peas, cabbage and pepper.
- Remove all ingredients and set them aside.
- Drain sotanghon noodles.
- Coat wok with one tablespoon of cooking oil and add the sotanghon noodles and the egg noodles. Toss with vegetable broth and soy sauce.
- Add in turkey and veggies and mix together until ready.
- Season with salt/pepper.
- Garnish with scallions or cilantro and a squeeze of fresh lemon.
