1 lb TURKEY CUTLETS
4 tbsp oyster flavored sauce, DIVIDED
4 oz vermicelli
1 tbsp canola oil
6 to 7 green onions, cut into 1-inch pieces (about 1 c)
1 (8-oz) package cleaned and sliced mushrooms
Cut turkey into thin 1/4-inch strips. In a bowl, coat turkey with 2 tablespoons oyster sauce.
Cook pasta in boiling salted water according to package directions for al dente stage. Drain.
Meanwhile, heat oil in a wok or deep skillet over medium-high heat. Add onions and cook for 60-90 seconds; remove onions from pan. Add turkey to same hot pan and stir-fry for 2-3 minutes or until turkey is no longer pink.
Add mushrooms and cook until just tender. Stir in remaining 2 tablespoons oyster sauce and reserved onions. Add 1/4 teaspoon salt and drained vermicelli, cooking until heated through.