Turkey Chow Mien

From my mother-in-law's kitchen, this dish is a sure fire hit. Gluten, dairy and egg-free, and if you like, it can be soy-free as well.

1 1/2 cups cubed cooked turkey with fat removed and cut in to pieces
1-2 cloves garlic, minced
1 cup sliced mushrooms
1 1/2 cup julienne cabbage
1 1/2 cups julienne carrot
2 cups bean sprouts
1 cup celery, thinly sliced on diagonal
1/2 cup green onions, sliced diagonally
3 tablespoons olive oil
1 package rice vermicelli
Tamari or salt to taste

Cook noodles in a large saucepan and 11 cups of water. These noodles take only 2-4 minutes to cook so keep close tabs on them. Note cooking tips on package. When done, drain, rinse and set aside.

Heat oil over medium/high in wok or large pot. Add garlic and stir fry. Avoid overcooking and burning garlic. Add mushrooms and toss well coating with oil. Sauté mushrooms until juice is released about 4 minutes. Add carrots and celery and sauté for 3 minutes. Add cabbage and bean sprouts and stir fry for additional 2-3 minutes. Remove vegetables from wok and drain excess liquid.

Heat 1 tablespoon of oil in wok. When hot, add turkey and stir fry, coating with oil. Turn heat down and add noodles, mixing well. Turn heat off and add drained vegetables and tamari, mixing ingredients using a couple of solid wooden spoons.

Serve with green onion as garnish.