Gluten-Free Burmese Mandalay Noodles

Nutritional Information

Per serving

Calories:

473

Protein:

Fat:

15 g

Carbohydrates:

Credit
Recipe courtesy of Eat In Eat Out (www.eatineatout.ca)

Ingredients

2 Tbsp (30 mL) oil
1/4 tsp (1 mL) turmeric
2 lbs (1 kg) boneless turkey thighs or breasts
1 cup (250 mL) mushrooms, sliced (any type)
1/2 tsp (2 mL) ginger, minced
1/2 cup (125 mL) shallots, minced
2 Tbsp (30 mL) garlic, minced
3 cups (750 mL) gluten-free poultry broth, low sodium
2 cups (500 mL) water
2 Tbsp (30 mL) gluten-free fish sauce
Salt to taste
16 oz. (455 g) dried rice noodles
4 Tbsp (60 mL) roasted peanuts, chopped
2 hard-boiled eggs, chopped
1/2 cup (125 mL) coriander, chopped
2 Tbsp (30 mL) scallion greens, sliced
2 limes, cut into wedges

Note: Always read the labels on nuts to ensure that they are not manufactured in a plant that also processes wheat.

Directions

Remove meat from turkey parts. Cut into 1” (2.5 cm) pieces. Refrigerate.
Heat oil in a large pan over high heat and stir in turmeric.
Reduce heat to medium-high; add shallots and cook for 4 minutes until transparent.
Add garlic and ginger, cook 1 minute.
Add turkey and mushrooms, cook about 7 minutes.
Add broth, water, fish sauce and season to taste.
Bring to boil, reduce heat and simmer for 15 minutes until turkey is cooked and tender. Set aside.
Bring large pot of salted water to boil.
Cook rice noodles for 3-4 minutes.

To serve: In each of four bowls, place noodles and top with turkey mixture. Garnish with peanuts, egg, a squeeze of lime, scallion greens and chopped coriander.