Egg Noodles With Peking Turkey and Veggie Sauce

• 12 cup brown bean sauce (find at an asian market)
• 2 tablespoons dry sherry
• 2 teaspoons molasses
• 14 teaspoon crushed red pepper flakes
• 12 lb ground turkey
• 1 medium carrot, chopped fine
• 1 medium celery rib, chopped fine
• 2 scallions, chopped
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 12 cup chicken stock (low sodium)
• 1 lb asian-style egg noodles
• 2 teaspoons dark sesame oil
• 2 cups fresh bean sprouts

1. In a bowl, whisk together the bean sauch sherry, molasses and red pepper flakes.
2. Set aside.
3. In a large nonstick skillet, combine turkey, carrot, celery and cook over medium heat, breaking up the meat with a wooden spoon, until the turkey is no longer pink--about 5 minutes.
4. Add the scallions, ginger and the garlic, and stir-fry about 30 seconds.
5. Stir in the stock and bean sauce mixture, reduce the heat to med-low, and simmier until the liquid is reduced by half, about 5 minutes.
6. Keep warm.
7. Meanwhile, in a loarge pot of salted boiling water, cook noodles until barely tender.
8. Drain well, and return to pot.
9. Toss noodles with the sesame oil, and add the warm meat sauce and toss well.
10. Put into bowls, and garnish with bean sprouts.
11. Serve immediately.

brown bean sauce, sherry, molasses, red pepper, ground turkey, carrot, celery, scallions, ginger, garlic, chicken, asianstyle egg noodles, dark sesame oil, fresh bean sprouts

Taken from www.food.com/recipe/egg-noodles-with-peking-turkey-and-veggie-sauce-150060 (may not work)