- 8 ounces rice noodles
- 1 (30 ounce) package JENNIE-O TURKEY STORE® Lemon Garlic Turkey Breast Tenderloin, cut into 1/2 inch slices
- 1/4 cup vegetable oil, divided in half
- 2 tablespoons canola oil
- 12 shiitake mushrooms, stemmed and sliced
- 3 cups fresh snow peas, trimmed and cut crosswise in half
- 1 red bell pepper, cut into strips
- 6 baby bok choy, ends trimmed so leaves separate
- 2 green onions and tops, cut into 1 inch lengths, separating whites from tops
- 1/4 cup Kikkoman® Stir Fry sauce
- In a large pot, boil water and cook noodles according to package directions.
- Heat 2 Tbsp vegetable oil in a hot wok or skillet over high heat. Add half of the turkey breast tenderloin slices and stir-fry 2 minutes. Remove and set aside on a plate. Repeat with the remaining vegetable oil and turkey tenderloin slices.
- Heat the canola oil in the same pan. Add mushrooms, snow peas, bell peppers, bok choy and whites of green onions; stir-fry 2 minutes. Stir in turkey tenderloin slices, green onion tops and Kikkoman(R) Stir Fry sauce. Cook, stirring, until turkey and vegetables are coated with sauce. Serve over rice noodles.