This Asian style noodle dish is best prepared in a wok, but a large, deep skillet will also do the job. To make it, turkey strips are briefly browned and then coated with soy sauce, then removed from the pan to allow all the vegetables (bell pepper, green peas, carrot, and broccoli florets) to be stir-fried before becoming a "sauce" with the addition of chicken broth and a little cornstarch, as a thickener.
- Heat the wok, add the soy oil and fry the turkey strips.
- In the middle of the frying process add soy sauce.
- Remove the meat and set aside.