Polynesian Turkey and Noodles

Throw a lei around your neck when you prepare this tropical dish

Yield: 4 to 6 servings

Ingredients

2 cups cubed cooked turkey

1 egg, slightly beaten

1/4 cup cornstarch

2 Tablespoons cooking oil

1 can (13-1/2oz.) pineapple chunks, drained (reserve juice)

1/2 cup sugar

1/2 cup cider vinegar

1 medium green pepper, cut in strips

2 Tablespoons cornstarch

1/4 cup water

1 teaspoon soy sauce

4 large carrots, cooked and cut in 1-inch pieces

1 pkg. (8 oz.) egg noodles (about 5 cups)

Directions:

Dip turkey pieces in egg; roll in 1/4 cup cornstarch until coated.

In skillet, brown turkey pieces in oil; remove and set aside.

Add enough water to reserved pineapple juice to make 1 cup; add to skillet along with sugar, vinegar and green pepper. Heat to boiling, stirring constantly. Reduce heat; cover and simmer 2 minutes. Blend 2 tablespoons cornstarch and 1/4 cup water; stir into skillet.

Heat stirring constantly, until mixture thickens and boils; cook 1 minute. Stir in pineapple chunks, soy sauce, carrots and turkey pieces; heat.

Meanwhile, cook egg noodles as directed on package; drain. Serve turkey over noodles.

Please note that some ingredients and brands may not be available in every store.

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