| 1pkg | 700-800 g | Granny’s Boneless, Skinless Turkey Breast |
| 1 tbsp | 15 ml | vegetable oil |
| 1/2 tsp | 2.5 ml | salt |
| 1 tbsp | 15 ml | vegetable oil |
| 1 tbsp | 15 ml | red onion, chopped |
| 2 tbsp | 30 ml | brown sugar |
| 1 tsp | 5 ml | fresh ginger, chopped |
| 1 tsp | 5 ml | garlic, chopped |
| 1/2 tsp | 2.5 ml | dried red chilis |
| 1 tsp | 5 ml | soya sauce |
| 1 tsp | 5 ml | lime zest |
| 1 tbsp | 15 ml | fresh lime juice |
| 3 cups | 750 ml | rice stick noodles, boiled until soft |
| 3/4 cup | 190 ml | carrots, peeled and cut into thin sticks |
| 3/4 cup | 190 ml | snow peas, cut into thin sticks |
| 3/4 cup | 190 ml | suey choy (Napa cabbage), thinly sliced |
| 3 tbsp | 30 ml | vegetable oil |
| 1 tbsp | 15 ml | rice vinegar |
| 1 tbsp | 15 ml | soy sauce |
| 2 tbsp | 30 ml | cilantro, coarsely chopped |
| 1/4 cup | 65 m | peanuts, toasted and chopped |
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