Here's another stab at Thanksgiving leftovers. This time I changed the flavor profile, which made it seem brand new.
Ingredients
- 1 tablespoon oil
- 1/2 onion, thinly sliced length-wise, creating noodle-like strips
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon dried lemon grass
- 2 cups diced cooked turkey
- 2 cups chicken broth
- 1 cup of water
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 cm bundle of angel hair pasta
- 1 lime, cut in wedges
- salt & pepper to taste
- 1 jalapeno, sliced thin (optional)
- 1 green onion, diced (optional)
- cilantro (optional)
2 servings
Directions
Heat oil in a medium saucepan.
Add onion and cook until translucent.
Add garlic, ginger, & lemongrass and saute for about 30 seconds.
Add meat and cook until heated.
Add chicken broth, water, fish sauce, and soy sauce. Bring to a boil.
Add pasta and cook for 3 minutes.
Take off heat and squeeze in the juice of one lime wedge.
Serve with the onion greens, jalapeno, cilantro, and lime wedges.
15 minutes
Adapted from
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