Curry Turkey Noodle Bowl


Curry Turkey Noodle Bowl

Photography by Matthew Kadey

Here’s a fresh take on staid old turkey leftovers. A bright curry sauce, nutty soba noodles and roasted meat combine to create a bowl of yum. This can be served for lunch or dinner as a welcome break from the heavy dishes that tend to dominate the holiday season.

⅓ cup raw cashews or raw sunflower seeds
⅓ cup light coconut milk
-Juice of ½ lime
1 tablespoon gluten-free soy sauce or tamari
1 tablespoon fish sauce, optional
2 teaspoons yellow curry powder
2 teaspoons grated fresh ginger
1 garlic clove, chopped
½ pound gluten-free 100% buck- wheat soba noodles*
1 cup frozen peas
2 medium carrots, thinly sliced
2 scallions, thinly sliced
2 cups sliced cooked turkey
⅓ cup chopped fresh cilantro

1. Place cashews in a bowl, cover with water and let soak at least 2 hours. Drain cashews and place in a blender container along with coconut milk, lime juice, soy sauce, fish sauce (if using), curry powder, ginger and garlic. Blend until smooth. Set aside.

2. Prepare soba noodles according to package directions. Drain noodles in a colander and rinse. Drain and rinse again. Place noodles in a large bowl.

3. Prepare peas according to package directions. Add peas, carrots and scallions to noodles and toss with curry sauce.

4. Divide noodle mixture among serving bowls and top with sliced turkey and cilantro.

Each serving contains 413 calories, 9g total fat, 4g saturated fat, 0g trans fat, 48mg cholesterol, 791mg sodium, 54g carbohydrate, 3g fiber, 3g sugars, 33g protein, 30Est GL.

Contributing chef Matthew Kadey, RD, ( is author of The Muffin Tin Chef and The No-Cook, No-Bake Cookbook (Ulysses Press).




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.