© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs OVEN ROASTED TURKEY, julienne cut 1/4" X 1-1/2"
1 lb celery, diced
8 oz water chestnuts, drained and sliced
5 oz bamboo shoots, drained
8 oz carrots, peeled and shredded
4 oz slivered almonds, toasted
2 oz sesame seeds, toasted
4 oz rice wine vinegar
8 oz white balsamic vinegar
9 oz olive oil blend
3 oz sesame oil
6 oz Szechuan paste
3/4 oz fresh gingerroot, peeled and grated
12 oz plain ramen noodles
Lettuce leaf c, washed and well drained As needed
Carrots, shredded As needed
Slivered almonds, toasted As needed
Combine turkey, celery, water chestnuts, bamboo shoots, carrots, almonds and sesame seeds.
Whisk together vinegars, oils, Szechuan paste and ginger root.
Crumble ramen noodles over top and mix together.
Cover and chill to 45 degrees F. or less in 2 hours.
Serve 6-ounces on a bed of lettuce. Garnish with additional carrots and toasted almonds.
Recipe prepares 7-1/2 pounds with 20 portions at 6-ounce servings.
380 Total Calories
210 Calories from Fat
23 g Total Fat
35 % Daily Total Fat
3 g Saturated Fat
18 % Daily Saturated Fat
40 g Cholesterol
13 % Daily Cholesterol
550 mg Sodium
23 % Daily Sodium
25 g Total Carbohydrates
8 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
4 g Sugars
19 g Protein
80 % Daily Protein
8 % Daily Vitamin C
6 % Daily Calcium
45 % Daily Iron