A screaming-hot wok, juicy turkey strips, and nutty buckwheat noodles tossed with crisp vegetables — this stir-fry is fast, filling, and full of flavor. Dinner’s on the table in about 20 minutes. For another speedy noodle dinner, check out our Philadelphia-Style Vermicelli with Trout.
Ingredients
- 300 g (10.5 oz) turkey
- 1/2 pack buckwheat (soba) noodles
- 1/2 zucchini
- 1 onion
- 1 garlic clove
- 1 chili pepper
- 1/2 bell pepper
- 5-6 mushrooms
- Soy sauce to taste
- Sesame seeds
Instructions
- Cut the turkey into thin strips and sear quickly in a screaming-hot wok or skillet.
- At the same time, cook the buckwheat noodles according to the package directions (or soak in boiling water for 3-4 minutes, then finish in the wok).
- Remove the turkey and add the vegetables in order: onion with garlic, then bell pepper, then mushrooms, then zucchini.
- Return the turkey to the wok, add the cooked noodles and soy sauce, toss well, and sprinkle with sesame seeds.
Tips
- Get the wok smoking hot before the turkey goes in — that hard sear is where the flavor lives. Serious Eats has a great primer on wok technique.
- Slice and prep all the vegetables before you start cooking — stir-frying moves fast.
- For another turkey dinner with a twist, try our Roasted Turkey Caesar-Style Salad.
Nutrition: per 100 g: 174 kcal, protein 4.5 g, fat 8.9 g, carbs 20.4 g.