Polynesian Pineapple Turkey and Noodles

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.

• Ready In: 45 mins
• Serves: 5

Ingredients

• 2  cups  cooked turkey, cubed
• 1  egg, slightly beaten
• 1⁄4 cup cornstarch
• 2  tablespoons  peanut oil
• 1 (13 1/2ounce) 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

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.