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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® 93% Lean / 7% Fat 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.

  • 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.

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