Turkey and Vegetable Chow Fun

Turkey and Vegetable Chow Fun
Serves 4
Prep time: 25 minutes
Cook time: 10 minutes

Ingredients
• 9 ounces pappardelle pasta
• 2 teaspoons toasted sesame oil
• 1/4 cup oyster sauce
• 2 tablespoons unseasoned rice vinegar
• 3 tablespoons vegetable oil
• 1 small Japanese eggplant, sliced into rounds
• 4 ounces cremini mushrooms, cut into medium pieces
• 2 teaspoons chili garlic sauce
• 2 cloves garlic, chopped
• 1 pound ground turkey
• 4 scallions, chopped
• 1/4 cup fresh cilantro, roughly chopped

Directions
Bring a pot of salted water to a boil; add the noodles and cook as the label directs for al dente (5-7 minutes). Reserve 1 cup of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil.

Mix the oyster sauce and vinegar in a cup; set aside.

Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant, mushrooms, chili sauce; stir-fry until golden and wilted, about 3 minutes. Transfer veggies to a bowl and keep warm.

Add remaining 1 tablespoon vegetable oil to the pan. Saute garlic for 30 seconds. Add the turkey and stir-fry until cooked through, about 3 minutes. Place the veggie mixture back into the pan and combine with the turkey; add the scallions and half of the oyster sauce mixture and cook 1 more minute.

Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through, 1 to 2 minutes, adding more cooking water as needed to loosen. Top with cilantro and serve with more chili sauce, if desired.

(adapted from Food Network)

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