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“This stir-fry adaptation features tender turkey strips, mushrooms, onions and peas in a sour cream sauce. Its richness and good taste come from marinating the turkey in bottled teriyaki marinade sauce; then using additional teriyaki to season the completed stir-fry.”

Ingredients Nutrition

  • 6 ounces wide egg noodles
  • 1 lb skinless boneless turkey breast, cut into strips
  • 14 cup Kikkoman's teriyaki sauce, plus
  • 3 tablespoons Kikkoman's teriyaki sauce, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 4 ounces fresh mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 1 14 cups frozen green peas
  • 12 cup sour cream
  • 14 teaspoon pepper


  1. Cook noodles according to package directions; drain and keep warm.
  2. Combine 1/4 cup teriyaki marinade and sauce and cornstarch. Put turkey breast in zippered plastic bag, add teriyaki mixture; let stand 15 minutes.
  3. Heat 1 tablespoon oil in hot large skillet over medium heat. Add turkey and stir-fry 5 minutes; remove.
  4. Heat remaining 1 tablespoon oil in same skillet. Add mushrooms and onion; stir-fry 5 minutes, or until onion is tender, yet crisp.
  5. Stir in peas.
  6. Add turkey, sour cream and remaining 3 tablespoons teriyaki and sauce; cook and stir 1 minute.
  7. Add noodles and pepper, tossing to combine and heat thoroughly.

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