Turkey Glass Noodles
Makes: 4-6
1lb ground Ontario turkey
300g glass noodles (AKA bean thread noodles or vermicelli made with mung beans and potato starch)
2 tbsp vegetable oil or grapeseed oil
3 large cloves of garlic, minced
1 carrot, julienned (~1 cup)
1 cup snow peas, julienned
6 tbsp soy sauce
5 tbsp oyster sauce
3 stalks of green onion, finely sliced
1 scant tbsp sesame oil
2 tbsp sesame seeds, toasted
Bring a large pot of water almost to a boil, turn it off and add the glass noodles to soak until just translucent (~5 minutes). Strain, rinse with cold water and set aside.
In a large pan on medium-high heat, add the vegetable oil, the minced garlic and the ground turkey. Break up the ground turkey as it cooks with your spatula or chopsticks. Add 2 tbsp of soy sauce and 2 tbsp of oyster sauce to the pan.
Once the turkey is cooked, add the carrots and snow peas. Give it a quick stir to mix and add the glass noodles.
Add the remainder of the oyster sauce and soy sauce to the pan and mix well (tongs work well for this). Once the sauces have been incorporated, add the sesame oil. Sesame oil is best added at the end for more aroma.
Set aside a tbsp of the green onion for garnish and add the remainder to the pan. Set aside a tsp of the sesame seeds for garnish and add the remainder to the pan. Mix well.
Serve the noodles warm and top with the reserved green onion and sesame seeds for garnish for a more beautiful presentation.
Recipe courtesy of: Cindy Chan (www.hungrycindy.com)
