Recipe by Mercy
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.
Top Review by Rose is Rose
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!
- 2 cups cooked turkey, cubed
- 1 egg, slightly beaten
- 1⁄4 cup cornstarch
- 2 tablespoons peanut oil
- 1 (13 1/2 ounce) can pineapple chunks, drained and juices reserved
- 1⁄2 cup sugar
- 1⁄2 cup cider vinegar
- 1 medium green pepper, cut into strips
- 2 tablespoons cornstarch
- 1⁄4 cup water
- 1 teaspoon soy sauce
- 4 large carrots, cooked and cut into 1 inch pieces
- 8 ounces egg noodles (5 cups)
Directions See How It's Made
- Dip the turkey cubes in the egg and roll in 1/4 cup corn starch until coated.
- Heat the peanut oil in a skillet and brown the turkey cubes in the hot oil.
- Remove the turkey and set aside.
- (This may be the time to start boiling the egg noodles) Add enough water the reserved pineapple juice to make 1 cup.
- Add the juice/water mixture to the hot skillet and heat to boiling, stirring constantly.
- Reduce the heat, cover and simmer 2 minutes.
- Blend the 2 tablespoons of corn starch with the 1/4 cup water and then stir the slurry into the hot skillet.
- Heat, stirring constantly, until the mixture thickens and boils.
- Stir in the pineapple chunks, soy sauce, carrots and turkey cubes and heat.
- Serve over the hot egg noodles.