Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Boneless turkey breast - cut thin slices Marinade

  2. 1 Tablespon soy sauce

  3. 1 tablespoon 15ml Dry sherry

  4. 1/2 teaspoon 2 1/2ml Sugar Sauce

  5. 1 tablespoon 15ml Soy sauce

  6. 1 teaspoon 5ml Chili paste

  7. 2 teaspoons 10ml Curry powder

  8. 2 teaspoons 10ml Cornstarch

  9. 1/4 teaspoon 1 1/3ml Chinese five-spice powder Noodle Basket

  10. 1/2 lb 227g / 8oz Fresh egg noodles

  11. 2 tablespoons 30ml Beaten egg

  12. 1 1/2 tablespoons 22ml Oil

  13. 1 tablespoon 15ml Cornstarch

  14. 1 Salt Cooking Vegetable cooking spray

  15. 2 tablespoons 30ml Vegetable oil

  16. 1 teaspoon 5ml Minced ginger

  17. 2 Celery stalks - thinly sliced

  18. 1 Red bell pepper - seeded, and (small) Diagonally cut into 1/2" pieces

  19. 2 oz 56g Sugar snap peas or Chinese pea pods - ends, and Strings removed

  20. 2 Green onions, including tops - cut diagonally Into 1 1/2" pieces

  21. 1/4 cup 59ml Chicken broth

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the marinade ingredients in a small bowl. Add the turkey and stir to coat. Set aside for 30 minutes. Combine the sauce ingredients in a small bowl. Preheat the oven to 375 degrees. Cook the noodles according to package instructions. Drain, rinse lightly, and drain again. Place the remaining noodle basket ingredients in a large bowl and mix well. Add the noodles and toss until evenly coated. Line a cookie sheet with parchment paper. Spray the outside of a flat-bottomed strainer basket or sieve (6 to 7 inches in diameter and 3 inches deep) with vegetable cooking spray. Place the strainer, open-side down, on the lined cookie sheet. Arrange the noodles in a lace-like pattern over the bottom and around the sides of the strainer. Bake until golden brown and crispy, 15 to 20 minutes. Let stand until cool, then gently remove and place on a serving plate. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger, and cook, stirring, until fragrant, about 10 seconds. Add the turkey, and stir-fry until no longer pink, about 2 minutes. Remove the turkey from the wok. Add the celery, bell pepper, peas, green onions, and broth, and stir to mix well. Cover and cook for 1 minute or until the vegetables are crisp-tender. Return the turkey to the pan. Stir the sauce to recombine, add it to the pan, and cook, stirring, until the sauce boils and thickens. Spoon the turkey mixture in to the nest. This recipe yields 4 servings. Tip: The traditional noodle nest is deep-fried. Because this baked version is more fragile, it is important to make it only from Chinese-style fresh egg noodles. Dried noodles and brands labeled "ready cooked" are not sticky enough to hold the nest together.


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