https://1041.grocerywebsite.com/Recipes/Detail/413/
Throw a lei around your neck when you prepare this tropical dish
Yield: 4 to 6 servings
| 2 | cups | cubed cooked turkey | |
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| 1 | egg, slightly beaten | ||
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| 1/4 | cup | cornstarch | |
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| 2 | Tablespoons | cooking oil | |
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| 1 | can | (13-1/2oz.) pineapple chunks, drained (reserve juice) | |
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| 1/2 | cup | sugar | |
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| 1/2 | cup | cider vinegar | |
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| 1 | medium green pepper, cut in strips | ||
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| 2 | Tablespoons | cornstarch | |
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| 1/4 | cup | water | |
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| 1 | teaspoon | soy sauce | |
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| 4 | large carrots, cooked and cut in 1-inch pieces | ||
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| 1 | pkg. | (8 oz.) egg noodles (about 5 cups) | |
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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.
https://1041.grocerywebsite.com/Recipes/Detail/413/
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