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Cook 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|
|Calories from Fat: 80 (38%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 213
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