I went turkey hunting for the first time this year and ended up with a turkey! Now the fun of getting to cook with it begins. I had two bags of breast meat and one of dark meat.
My plan is to turn the dark meat into sausage or jerky. The breast meat was very pink so I decided to actually make a dish with it as I didn’t think it would be too gamey. I came up with Thai Turkey Noodles. It is delicious and if you didn’t know it was made with wild game you would think it was chicken.
Thai Turkey Noodles (serves 2)
- 4 oz spaghetti noodles, cooked and drained
- sesame oil
- 1 turkey breast, cubed
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 cup water chestnuts, sliced
- 1 tsp garlic, minced
- pinch each ginger & red pepper flakes
- 1 tbsp flour
- 1.5-2 cups chicken stock
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- green onions, optional
Heat a small amount of sesame oil in a large skillet. Add turkey and cook & stir until just cooked through. Remove from turkey from skillet & set aside.
Add onion, red bell pepper, water chestnuts, garlic, ginger, & red pepper flakes. Sauté for about five minutes until slightly softened. Stir in flour and cook for 1-2 minutes. Whisk in chicken stock. Stir in soy sauce, hoisin sauce, and oyster sauce. Add turkey back to skillet.
Heat to boiling and then cover & reduce heat to simmer. Stir occasionally until mixture is thick and bubbly (add more chicken stock if needed to thin sauce or more seasonings if desired). Stir in noodles.
Garnish with chopped green onions if desired. Feel proud that you provided this meal.
