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Timber 2 Table - Wild Turkey Breast and Noodles with Peanut Sauce

This one-pan meal is a great way to serve up your wild turkey breast on a busy weeknight

Wild Turkey Breast and Noodles with Peanut Sauce

20 Min

Prep Time

25 Min

Cook Time



Easy, Medium


I’m a big fan of easy meals with very few dishes to clean afterward, especially on busy weeknights when everyone seems to have somewhere to be immediately before or after dinner.

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This is a quick and easy dish the entire family will love.

This Asian-inspired wild turkey dish features a sweet and spicy creamy peanut sauce, broccoli, and mushrooms, all tossed together with rice noodles.

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Since stir-fry cooks quickly, prep and measure everything before starting.

Start by slicing one side of a wild turkey breast into thin strips.

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Slice the turkey breast into thin strips.

Set aside. Slice your mushrooms, prep the broccoli, cook your noodles, and measure out the other ingredients. This dish comes together quickly, so you want to have everything ready to go before you start cooking.

In a large skillet or wok, heat 2 tablespoons of cooking oil over medium-high heat. Sauté the wild turkey until just cooked through.

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Stir-fry the turkey until just cooked through.

Remove from the pan. Add the broccoli and mushrooms and cook until both have softened just a bit. Reduce the heat to medium. Return the turkey to the pan and stir well. Pour in the coconut milk and peanut butter, then stir to blend.

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Stir-fry the remaining ingredients, then return the turkey to the wok and build the sauce.

Add the soy sauce, honey, hot sauce and red pepper flakes. Stir well. Add the cooked noodles. Toss to combine and top with scallions.


1 side of a wild turkey breast, cut into thin strips

2 tablespoons vegetable or peanut oil

2 cups fresh broccoli

2 cups sliced mushrooms

1 14-ounce can coconut milk

1/2 cup smooth peanut butter

3 tablespoons soy sauce

1 tablespoon honey

1 teaspoon red pepper flakes

1-2 teaspoons hot sauce

14 ounces rice or stir fry noodles, cooked to package directions

2-3 green onions, sliced, for garnish

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