Wild Turkey Chow Mein

One of my favorite cooking methods is Asian inspired. I love how the flavors are very pronounced and bold. Let’s get into one of my daughters’ favorite dishes, chow mein. The best part of chow mein is that once you’ve got the base you can add any proteins you’d like ― from wild turkey, venison and elk to shrimp and crawfish. So, get creative and have fun with this simple, yet delicious chow mein.


  • ½ pound wild turkey meat, cubed or sliced
  • 4 cups cabbage mix
  • 2 tablespoons peanut oil
  • 3 cloves garlic, minced
  • 12 ounces chow mein noodles (Find in Asian section of grocery store)
  • 1 cup bean sprouts
  • 1 rib celery, sliced thin
  • 1 carrot, grated
  • 2 green onions
  • 1 tablespoon ginger, grated
  • ¼ cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Glaze: (Double for Extra)

  • 2 teaspoons corn starch
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon oyster sauce
  • 1½ tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • Pepper
  • ½ teaspoon sesame oil (can substitute olive or avocado oil)


  1. Whisk together soy sauce and corn starch until combined. Finish mixing in remaining sauce ingredients, set aside.
  2. Cook noodles to package directions.
  3. Toss your turkey in 1 tablespoon of sauce mixture as well as onion and garlic powder. Set aside for 5-10 minutes to marinate.
  4. Heat peanut oil in skillet or wok over high heat, add turkey and cook until no longer raw, about 5 minutes.
  5. Add your ginger, garlic, celery and green onions. Cook one minute.
  6. Add cabbage mix and carrots. Cook until cabbage becomes soft.
  7. Add your noodles, sauce and water, stir fry for 1-2 minutes until noodles are covered in sauce. In the last 30 seconds, toss in your bean sprouts, sauté and remove from heat. Serve immediately and enjoy.
  8. Jeremiah Doughty is an organic meat harvester. He hunts for the joy of knowing where his food comes from. His goal is to teach others that the meat you put on your table can look great, and taste even greater. For more recipes and cooking know-how from Doughty, go to www.fromfieldtoplate.com
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