Stir-Fried Vegetables with Egg Noodles and Turkey
Cook egg noodles according to package instructions.
Rinse turkey, pat dry and cut into strips. Peel carrot and thinly slice lengthwise. Rinse and halve bell peppers, remove seeds and ribs, and cut into strips. Rinse and trim snow peas. Rinse corn, pat dry and cut in half lengthwise. Rinse, trim and cut scallions into pieces. Peel onion and garlic. Cut onion into strips and finely chop garlic. Rinse and halve chile lengthwise, remove seeds and ribs, and finely chop. In a wok, briefly cook onion, garlic and chile in hot oil until translucent. Add turkey and stir-fry until golden-brown. Push turkey to the side, then add vegetables and stir-fry 3-4 minutes. Season with five-spice powder, lime juice, and soy sauce, then reincorporate turkey. Add drained noodles, toss to combine and heat until warmed through. Season with soy sauce and pepper.
Serve with sprinkled with cilantro.