Ingredients
- 1 tbsp Extra-virgin olive oil
- 8 oz Ground turkey
- 1 cup Mushrooms sliced
- 1 cup Broccoli chopped
- 4 cloves Garlic minced
- 1 tsp Fresh ginger minced
- 1 cup Beef broth
- 1 tsp Sesame oil
- 2 tbsp Reduced-sodium soy sauce
- 1 tbsp Peanut butter
- 1/2 tsp Rice wine vinegar
- 4 oz Asian noodles medium wide noodles or your preference
- 1 tbsp Scallions finely chopped
- 1/2 tsp Red pepper flakes use more or less as preffered
Instructions
- Heat a nonstick pan on medium-high heat. Once the pan is very hot, add the oil and crumble in the turkey, saute quickly to brown while breaking it up into smaller pieces until no longer pink, then remove from the pan with a slotted spoon, leaving the grease in the pan. Add the mushrooms and broccoli to the pan and saute until the mushrooms start to brown and soften, then add the garlic and ginger; saute for another 2 to 3 minutes.
- Stir the broth, sesame oil, soy sauce, peanut butter and vinegar until well combined. Bring to a simmer and reduce to concentrate the flavor. Adjust the seasoning with salt if needed then remove from the heat.
- Bring a large pot of water to a full boil. Cook noodles following the instructions on the package. Once cooked, drain and quickly rinse under cold water for a few seconds to remove any surface starch and stop the cooking process.
- Return the pan to medium heat, toss the sauce with the noodles and turkey. Garnish with scallions and red pepper flakes.
Nutrition
Calories: 527kcal | Carbohydrates: 51g | Protein: 42g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1114mg | Potassium: 961mg | Fiber: 5g | Sugar: 4g | Vitamin A: 526IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 3mg
Chow Fun
Ingredients
- 1 tbsp Extra-virgin olive oil
- 8 oz Ground turkey
- 1 cup Mushrooms sliced
- 1 cup Broccoli chopped
- 4 cloves Garlic minced
- 1 tsp Fresh ginger minced
- 1 cup Beef broth
- 1 tsp Sesame oil
- 2 tbsp Reduced-sodium soy sauce
- 1 tbsp Peanut butter
- 1/2 tsp Rice wine vinegar
- 4 oz Asian noodles medium wide noodles or your preference
- 1 tbsp Scallions finely chopped
- 1/2 tsp Red pepper flakes use more or less as preffered
Instructions
- Heat a nonstick pan on medium-high heat. Once the pan is very hot, add the oil and crumble in the turkey, saute quickly to brown while breaking it up into smaller pieces until no longer pink, then remove from the pan with a slotted spoon, leaving the grease in the pan. Add the mushrooms and broccoli to the pan and saute until the mushrooms start to brown and soften, then add the garlic and ginger; saute for another 2 to 3 minutes.
- Stir the broth, sesame oil, soy sauce, peanut butter and vinegar until well combined. Bring to a simmer and reduce to concentrate the flavor. Adjust the seasoning with salt if needed then remove from the heat.
- Bring a large pot of water to a full boil. Cook noodles following the instructions on the package. Once cooked, drain and quickly rinse under cold water for a few seconds to remove any surface starch and stop the cooking process.
- Return the pan to medium heat, toss the sauce with the noodles and turkey. Garnish with scallions and red pepper flakes.
Nutrition
Calories: 527kcalCarbohydrates: 51gProtein: 42gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 110mgSodium: 1114mgPotassium: 961mgFiber: 5gSugar: 4gVitamin A: 526IUVitamin C: 44mgCalcium: 74mgIron: 3mg
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