Polynesian Turkey and Noodles

Yield:
4 to 6 servings

Throw a lei around your neck when you prepare this tropical dish

Ingredients:

  1. 2 cups cubed cooked turkey
  2. 1 egg, slightly beaten
  3. 1/4 cup cornstarch
  4. 2 Tablespoons cooking oil
  5. 1 can (13-1/2oz.) pineapple chunks, drained (reserve juice)
  6. 1/2 cup sugar
  7. 1/2 cup cider vinegar
  8. 1 medium green pepper, cut in strips
  9. 2 Tablespoons cornstarch
  10. 1/4 cup water
  11. 1 teaspoon soy sauce
  12. 4 large carrots, cooked and cut in 1-inch pieces
  13. 1 pkg. (8 oz.) egg noodles (about 5 cups)
Directions:

Dip turkey pieces in egg; roll in 1/4 cup cornstarch until coated.

In skillet, brown turkey pieces in oil; remove and set aside.

Add enough water to reserved pineapple juice to make 1 cup; add to skillet along with sugar, vinegar and green pepper. Heat to boiling, stirring constantly. Reduce heat; cover and simmer 2 minutes. Blend 2 tablespoons cornstarch and 1/4 cup water; stir into skillet.

Heat stirring constantly, until mixture thickens and boils; cook 1 minute. Stir in pineapple chunks, soy sauce, carrots and turkey pieces; heat.

Meanwhile, cook egg noodles as directed on package; drain. Serve turkey over noodles.


TDS 3