8 oz. uncooked lo mein noodles	� cup chicken broth	� cup purchased stir fry sauce
1 tbsp. cornstarch	1 tsp. grated lemon peel	� lb. fresh turkey tenderloin, cut lengthwise into 2" wide strips, thinly sliced
1/8 tsp. salt	2 cups frozen broccoli cuts	2 med. red bell peppers, cut into 1" pieces
1 med. onion, sliced

1. Cook noodles to desired doneness as directed on package. Drain.
2. In small bowl, combine broth, stir fry sauce, cornstarch and lemon peel; blend well. Set aside.
3. Heat oil in large skillet or wok over medium high heat until hot. Add turkey strips; sprinkle with salt. Cook and stir 3 to 5 minutes or until turkey is no longer pink. Remove from skillet and cover to keep warm.
4. Add broccoli, bell peppers and onion to same skillet; cook and stir 4 to 5 minutes or until vegetables are crisp-tender. Return turkey to skillet.
5. Stir cornstarch mixture until smooth. Add to skillet; cook and stir until sauce is bubbly and thickened. Serve over noodles.

Ingredient info:
Lo mein noodles are made from wheat. These fine noodles cook more quickly than Italian style pasta. Look for lo mein noodles in the Asian food section of the grocery store.

Ingredient substitution:
Vermicelli can be used in place of the lo mein noodles.

Kitchen tip:
Use a citrus zester to grate lemon peel. Grate only the yellow portion of the peel; the white pith underneath the yellow zest tends to be bitter.

Serving size: � of recipe
Calories: 400
Calories from fat: 45
Dietary exchanges: 3 starch, � fruit,1 vegetable, 3 very lean meat OR 3 � carbohydrate, 1 vegetable, 3 very lean meat