NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground Turkey (lean)

1 cup cooked Whole Wheat Noodles

1 medium Red Bell Pepper, sliced

1 cup chopped Broccoli

2 cloves Garlic, minced

1 tablespoon Fresh Ginger, grated

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Sriracha

1 teaspoon Sesame Oil

2 tablespoons Scallions, chopped

PREPARATION

• 1

  Prepare all ingredients by slicing the red bell pepper into strips, chopping the broccoli into bite-size pieces, mincing the garlic, grating the ginger, and chopping the scallions for garnish.

• 2

  Cook whole wheat noodles according to package instructions, then drain and set aside.

• 3

  In a skillet over medium-high heat, add sesame oil. Once hot, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until the turkey is browned and cooked through, about 5-7 minutes.

• 5

  Mix in the red bell pepper and broccoli, and stir-fry for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.

• 6

  Stir in the low sodium soy sauce and sriracha, ensuring the turkey and vegetables are well coated with the sauce.

• 7

  Add the cooked whole wheat noodles to the skillet and toss to combine all the ingredients evenly.

• 8

  Transfer the noodle bowl to a serving dish and garnish with chopped scallions. Serve hot.