Spicy Noodles with Turkey and Peanut Sauce
- 6 Servings
- 15 mins or less Prep Time
- 30 mins or less Total Time
Ingredients
- 1 package Shady Brook Farms® Ground Turkey
- 1 pound udon noodles
- 1 tablespoon vegetable oil
- 2 tablespoons fresh ginger, peeled and minced
- 3 cloves garlic, minced
- 3/4 cup reduced sodium chicken broth
- 1/3 cup chunky natural style peanut butter
- 3 tablespoons balsamic vinegar
- 3 tablespoons soy sauce
- 3 tablespoons dry sherry, Chinese rice wine or sake
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- 3 green onions, thinly sliced
- 1/4 English cucumber, peeled into strips with a vegetable peeler
| Serving Size | About 1 1/3 cups |
|---|---|
| Amount Per Serving | |
| Calories | 550 |
| Calories from Fat | 160 |
| % Daily Value* | |
| Total Fat 18g | 28% |
| Saturated Fat 3.5g | 18% |
| Trans Fat 0g | |
| Cholesterol 65mg | 22% |
| Sodium 730mg | 30% |
| Total Carbohydrates 60g | 20% |
| Dietary Fiber 5g | 20% |
| Sugars 4g | |
| Protein 33g | |
|
Vitamin A
2%
Vitamin C
4%
Calcium
4%
Iron
25%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
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Step 1
Cook noodles according to package instructions until al dente. Drain well. -
Step 2
Heat a large skillet over medium-high heat and add oil. Stir in ginger and garlic, and cook just until fragrant, about 15 seconds. -
Step 3
Add turkey and cook to 165°F using a meat thermometer, stirring occasionally and breaking up turkey with a wooden spoon, until browned, about 5 minutes. -
Step 4
Whisk broth, peanut butter, vinegar, soy sauce, sherry, sugar and crushed pepper in medium bowl. Pour into skillet and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until liquid thickens and reduces by about half, about 10 minutes. -
Step 5
Top noodles with sauce, green onions and cucumber strips.
Made with:
