How To Make Turkey Singapore Noodles
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Serves:
Ingredients
- 8 oz rice vermicelli noodles
- 1 lb turkey breast, thinly sliced
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup bean sprouts
- 2 tablespoons curry powder
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
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Heat the vegetable oil in a large skillet or wok over medium-high heat.
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Add the turkey slices and cook until browned and cooked through, about 4-5 minutes. Remove from skillet and set aside.
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In the same skillet, add the onion and garlic. Cook until the onion is soft and translucent, about 2-3 minutes.
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Add the red bell pepper and carrot. Cook for another 2-3 minutes until the vegetables are tender-crisp.
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Push the vegetables to one side of the skillet and add the bean sprouts. Cook for 1 minute.
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In a small bowl, whisk together the curry powder, soy sauce, oyster sauce, fish sauce, lime juice, brown sugar, salt, and pepper.
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Pour the sauce over the vegetables and stir to combine.
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Add the cooked turkey and rice vermicelli noodles to the skillet. Toss everything together until well coated with the sauce.
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Cook for an additional 2-3 minutes to heat through.
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Serve the Turkey Singapore Noodles hot, garnished with fresh cilantro.
Nutrition
- Calories : 382kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 62mg
- Sodium : 788mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 27g
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