Two things about our typical Thanksgiving feast contribute to my craving for this particular way to use leftovers: the meal is overwhelmingly brown (turkey, potatoes, gravy, stuffing), and it's overwhelmingly family-friendly and spicy-free. So, after cooking and eating brown food for days, all I want is heat. Spicy heat. Chile pepper heat. And a little bit of bright color. Oh, and noodles. So easy to accomplish with leftover shredded turkey, dried noodles from the pantry, and a few other fridge bits.
Spicy turkey, bell pepper and noodle stir-fry
From the pantry, you'll need: dried noodles or pasta, onion, garlic, chili paste with garlic, reduced-sodium soy sauce, sesame oil.
2 tsp neutral oil (grapeseed, canola, or peanut oil)
1 small onion, diced
2 cups diced bell pepper
1 tsp minced garlic (1-2 cloves)
1 tsp chili paste with garlic
1 tsp sesame oil
2 tsp reduced-sodium soy sauce
2 cups chopped cooked turkey
1/2 cup turkey stock or water
2-3 cups cooked noodles or pasta (linguine, spaghetti, etc.)
1/2 cup unsalted roasted peanuts
Heat a wok over high heat. Add the oil, and the onion. Stir-fry for 1 minute, then add the bell pepper and garlic. Continue frying for 1 minute more.
Stir in the chili paste, sesame oil and soy sauce. Cook for 15 seconds. Add the turkey, and stir to combine everything. Pour in the turkey stock or water, and stir again to distribute all of the seasonings.
Spread the cooked noodles over the mixture in the wok, and toss in the peanuts. Use a spatula to combine everything, bringing the sauce in the pan over the noodles.
More easy stir-fry dishes that would taste great with turkey leftovers:
Turkey and kale fried rice, from The Perfect Pantry
Mongolian turkey and broccoli stir-fry, from Leite's Culinaria
Turkey jalfrezi (stir-fried turkey with Indian spices), from The Tiffin Box
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