This turkey noodle soup with an Asian twist has all the flavors you’d expect from a Chinese restaurant. Made with tender dark meat turkey, Udon noodles, stir fry vegetables, soy and Teriyaki sauces and a hint of nuttiness from sesame oil to round it out. Great as an appetizer or load up a big bowl, add an egg roll for a delicious meal. Easy to make.
Ingredients: Turkey Noodle Soup
8 cups chicken or turkey broth
1lb. cooked and picked dark meat turkey ( bite size pieces )
12 oz. frozen stir fry vegetables
1 tbsp. soy sauce
2 tbsp. teriyaki sauce
6 oz. Udon noodles ( in the ethnic section of your store )
1 tbsp. sesame oil or 2 tbsp. creamy peanut butter
2 cloves crushed garlic ( 1 big tbsp. )
1/2 teas. cracked pepper
Method: Turkey Noodle Soup
Add your broth to a large stock pot and bring to a boil. Be sure you have about 2 inches of extra space after the broth has been added. This will give you the room for foam to collect when adding the noodles. Add your crushed garlic and cracked pepper and boil for about 5 minutes. Add your soy sauce, teriyaki sauce and sesame oil ( or peanut butter ) and boil for another 5 minutes.
Break your Udon noodles into 3rds and add to your broth. When it comes back to the boil you might see foam collecting on top. Don’t worry, it’s the nature of this type of noodle and it will disappear. Boil for an additional 10 minutes stirring occasionally. Reduce your heat to a simmer ( low to medium low ) and add your cooked turkey pieces and frozen stir fry vegetables and simmer covered for 20 to 40 minutes depending on how soft you like your vegetables. Thats it! Your ready to eat!
This Asian style turkey noodle soup is so easy to make and is great for using some of that leftover turkey from the holidays. Great with egg rolls!
Thanks for looking and HAPPY COOKING!