Turkey & Asparagus Lo Mein

Turkey Lo Mein

Spring stir-fry of white asparagus, peas, and turkey, for two or easily expand for a family.
See notes for substitutions.


  • 12oz (360gr) turkey, sliced into bite-size pieces
  • 6oz (180gr) thin white asparagus or any green asparagus
  • 1 cup (5oz, 130gr) peas, frozen, no need to thaw
  • 2 medium shallots, sliced
  • 2 cloves garlic, minced
  • 2 tbs minced fresh ginger
  • 1 tbs olive oil
  • 2 tbs miso
  • 1/4 cup (2oz, 60ml) sherry
  • 1/4 cup (2oz, 60ml) chicken stock
  • 1/2 cup (4oz, 120ml) water
  • 1 tbs maizena (cornstarch)
  • 4oz (120gr) ramen noodles or spaghetti 


  • Cook pasta according to package instructions. 
  • Heat oil in large skillet over medium heat. 
  • Add shallots, asparagus, and sauté for 5 minutes. 
  • Add garlic, ginger, turkey, and sauté for 5 minutes longer. 
  • Add peas, sherry, miso, chicken stock, half of the water, reduce heat to low, cover and simmer for 15 minutes. 
  • Dissolve the cornstarch in the remaining water and add to the skillet, stirring until thickened.
  • Add drained noodles, toss well and serve.


Substitute fresh peas for the frozen, adding at the same time.
1 tbs soy sauce can be used in place of the miso.
1/2 tsp ground ginger for the 2 tbs minced

Keywords: lo mein, turkey, asparagus