Boil noodles as per instructions in the package (Usually 2 minutes in boiling water with some salt). Keep ½ cup of the boiled starch water when it is almost done boiling. Turn off. Drain the noodles and keep them aside.
In a small bowl, whisk together the ingredients in the sauce.
Heat canola oil in a large skillet or wok over medium-low heat.
Add turkey and roast for 12 minutes until golden brown and crispy, stirring every few seconds for about 3-5 minutes.
Add green chillies, garlic, ginger, spinach, bell pepper, and mushrooms, salt and cook, about 3-4 minutes.
Then add the sauce mixture and the starch water you set aside. Mix well and let them boil for 30 seconds.
Stir in noodles until well combined, about a minute.
Garnish with chives if you have or enjoy as it is.
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