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Suggest a better descriptionCook the noodles and reserve 1 1/4 c cooking liquid. Toss the hot noodles with 1 tspn sesame oil. Mix the oyster sauce and vinegar in a cup. Set aside.
Heat 2 tbspns veg. oil in large skillet over high heat. Add the eggplant and stirfry till golden, about 2 minutes. Add the mushrooms and cook until wilted, 1 minute. Push the vegetables to one side and add the remaining veg. oil. Add the garlic and cook 30 seconds. Add the turkey and stir fry until cooked through, about 3 minutes. Stir the turkey and vegetables together add the scallions and half the oyster sauce mixture and cook 1 minute more. Add the noodles, 1 cup of reserved cooking liquid and remaining oyster sauce mixture, 1 tspn sesame oil. Stir fry until heated through, 1 to 2 minutes, add more cooking water as needed to loosen. Top with cilantor and serve with sriracha if desired.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 213 | ||
Calories from Fat: 80 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 64.6mg | 20 % | |
Sodium 558.6mg | 19 % | |
Potassium 477.9mg | 13 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.8g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 213
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