Leftover Thanksgiving Turkey Lo Mein

As you relish the joys of Thanksgiving, don’t forget the delicious treats that come after. Transform your leftover turkey into a scrumptious Leftover Thanksgiving Turkey Lo Mein and relish the flavors of the season.

The next day has come, and you find yourself in possession of a turkey carcass, perhaps after having previously consumed a turkey sandwich for breakfast and feeling the need for variety. Hello there, Turkey Lo Mein!

When our cousins visit during Thanksgiving break, we have Leftover Turkey Congee and a Chinese feast for supper.

After all the prized black meat adhering to the turkey carcass has been removed and discarded in favor of a stock pot of congee, we will have enough white meat left over to use in this year’s addition, Turkey Lo Mein.

With some homemade chili oil or chiu chow sauce, you can quickly shake off any leftover Thanksgiving food hangover.

Ingredients:

• 1 pound of fresh lo mein egg noodles or cooked lo mein noodles
• 2 medium carrots (julienned)
• 4 cloves of minced garlic
• 2 scallions (julienned)
• 4 cups of shredded napa cabbage
• 1 1/2 cups of shredded leftover Thanksgiving turkey
• 2 tablespoons of vegetable oil
• 2 tablespoons of soy sauce
• 1 tablespoon of dark soy sauce
• 1 tablespoon of shaoxing wine
• 1 teaspoon of sesame oil
• 1/8 teaspoon of sugar

Instructions:

1. Make sure to adhere to the package directions when preparing lo mein noodles, whether you’re using dry lo mein noodles or raw fresh noodles. Both noodles must be boiled and rinsed before they can be used in a stir-fry. Lo Mein Noodles, already cooked and oiled, are widely sold at Asian supermarkets. These can be thrown into the wok raw and used for stir-frying.
2. Place the garlic and a few tablespoons of oil in a wok and heat over high heat. We recommend waiting 10 seconds before including the cabbage and carrots. Cook for one minute on high heat, add the wine in a ring around the outside of the pan and continue to stir-fry.
3. After the noodles have finished cooking, throw in the remaining turkey and stir everything together in the wok, starting at the bottom, for about 30 seconds. Add roughly a quarter cup of water if the noodles are sticking together.
4. Toss in the light soy sauce, dark soy sauce, sesame oil, and sugar. The scallions should be added after 30 seconds of stir-frying. For one additional minute of stir-frying, and then you can serve.