Polynesian Pineapple Turkey and Noodles

Total Time
45mins
Prep 45 mins
Cook 0 mins

This recipe comes from the archives of Mueller's (egg noodles) test kitchens. I have not tried it, but it sounds like a handy recipe for holiday leftovers.

Ingredients Nutrition

Directions

  1. Dip the turkey cubes in the egg and roll in 1/4 cup corn starch until coated.
  2. Heat the peanut oil in a skillet and brown the turkey cubes in the hot oil.
  3. Remove the turkey and set aside.
  4. (This may be the time to start boiling the egg noodles) Add enough water the reserved pineapple juice to make 1 cup.
  5. Add the juice/water mixture to the hot skillet and heat to boiling, stirring constantly.
  6. Reduce the heat, cover and simmer 2 minutes.
  7. Blend the 2 tablespoons of corn starch with the 1/4 cup water and then stir the slurry into the hot skillet.
  8. Heat, stirring constantly, until the mixture thickens and boils.
  9. Stir in the pineapple chunks, soy sauce, carrots and turkey cubes and heat.
  10. Serve over the hot egg noodles.

Reviews

(1)
Most Helpful

Despite a comedy of errors on my part, this was a great dish! I wasn't sure about when to add the green pepper, so I stir-fried a red and orange pepper and 3 stalks of celery (I was out of carrots) cut on the diagonal and removed the vegetables before I put the turkey in the pan. On the turkey, I missed the egg part. When I realized it, I snatched the turkey chunks out of the pan, stirred the meat around in the egg, re-dredged it in more cornstarch and put it back into the pan with more oil. While it was very crunchy this way, I would not recommend taking these steps. On my pineapple, I didn't have tidbits, so I cut up a can of sliced and used it. The whole thing turned out delicious! I did add a little more soy sauce at the end and served it over brown rice rather than noodles. Mercy, thanks for another great recipe! Husband was thrilled and I will make it again!

Rose is Rose December 27, 2007

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