Spicy turkey chow mein

Photo: Tiffy Cooks

Tiffy's sauce is the reason: soy, oyster sauce, black vinegar, chili oil and a little sugar. Celery, cabbage and carrot for crunch. If you saved the turkey fat, fry in that.

From Tiffy Chen at Tiffy Cooks · @tiffy.cooks

Egg noodles stir-fried on high heat with celery, cabbage, carrot, onion and leftover turkey in a soy, oyster sauce, black vinegar and chili oil sauce.

You need

• 450 g (1 lb) egg chow mein noodles
• 1/2 carrot, sliced
• 1/4 head cabbage, sliced
• 5 stalks celery, cut into thin strips
• 1/2 large onion, sliced
• 3 scallions, cut into 2-inch pieces
• 2 cups leftover turkey, shredded
• 3 tbsp turkey fat or neutral oil
• Sauce: 3 tbsp soy sauce
• 2 1/2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 3 tbsp Chinese black vinegar
• 1/2 tsp black pepper
• 1 1/2 tbsp chili oil

How to make it

1. Blanch the noodles in boiling water for 30 to 60 seconds, rinse under cold water, drain well and set aside.
2. Mix the soy sauce, oyster sauce, sesame oil, sugar, black vinegar, pepper and chili oil in a bowl until the sugar dissolves.
3. Heat the turkey fat or oil in a wok or large pan over medium-high heat. Stir-fry the onion and celery 2 to 3 minutes.
4. Add the carrot for 1 to 2 minutes, then the cabbage for 2 to 3 minutes, until just wilted.
5. Add the noodles and turkey, pour the sauce over and toss on high heat for 2 to 3 minutes until every strand is coated and glossy.
6. Add the scallions, toss 1 minute more, and serve.

Written in our own words from Tiffy Chen's recipe, with their quantities. The original: Spicy turkey chow mein, Tiffy Cooks.

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