1# ground turkey
4 stalks celery - thinly sliced
1 red bell pepper - coarsely chopped
1 8oz can sliced water chestnuts
1 12oz bottle teriyaki baste and glaze
3 cups coleslaw mix (shredded cabbage and carrots)
2 packages ramen noodles, cooked and drained, without the seasoning packets
- In a large skillet cook the ground turkey until no longer pink.
- Add the celery and bell pepper, cooking until crisp-tender, about 4 minutes.
- Add water chestnuts and teriyaki glaze and cook until hot and bubbly, just a few minutes.
- In a large bowl combine the coleslaw mix and the hot mixture.
- Serve over noodles.
The original recipe called for ground beef. I think it would be just as good with chicken or beef strips, too. It reminds me of a dish from Chang's, especially if it had a little more hot sauce, which I may add next round.