We don’t know about you guys, but we are constantly looking for ways to get our kids to eat more veggies. If you have one (or more) of those fabled cherubs that politely begs for more broccoli, more power to you (I call bs though! 😆), but I have the kind that will pick very pea out of a chicken soup or will gag when offered a piece of pepper. 🙄 This Turkey, Glass Noodle & (Psst 🤫) Veggie Stir Fry is our kind of compromise. The veggies kind of melt into the sauce ( full disclosure: I usually get more than my share of red cabbage, but I can’t leave it out, I need color in my food! 🤷🏻♀️ ) and there is nary a complaint when these are on the menu. First of all it’s absolutely delicious! Second of all slurping those noodles is super fun, whether with chopsticks or a fork! Definitely a win win situation. Head over to the link in our bio for the recipe! xoxo Donata
Serves 2 grown ups or abut 3 kids and can easily be doubled or tripled
100 g mung bean glass noodles
1/2 cup chicken stock
1 tbsp vegetable oil
1/4 cup (40 g) sliced red onion
2 garlic cloves, minced
400 g turkey breast, cut into 1 inch (2 cm) pieces
1 cup (75 g) sliced baby bella mushrooms
1/2 cup (50 g) sliced or shredded carrots (I used my mandolin)
6 oz (200 g) baby bok choy
1 cup (100 g) sliced red cabbage
3 cups (80 g) fresh spinach leaves
1/2 cup oyster sauce
3 tbsp fishsauce
2 tbsp sliced spring onions as garnish (optional)
Soak the glass noodles in hot water for five minutes until soft or prepare according to the package instructions. Drain and set aside.
Heat the vegetable oil in a large pan on medium to high heat, add the sliced onions and sauté until just translucent, stirring from time to time.
Add the turkey pieces and brown on both sides.
Reduce the heat to medium, then add the oyster sauce, fischsauce, chicken stock and garlic, stir and cook for a few minutes to let the sauce reduce.
Add the mushrooms, carrots, baby bok choy and red cabbage and stir fry until just done, about 5 minutes.
Last but not least, throw in the spinach leaves and the prepared glass noodles, and cook for a further minute or two until the spinach is wilted, mixing everything though gently to make sure the noodles are covered in sauce.
Garnish with the spring onions, serve immediately and enjoy!