NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

1.25 oz soba noodles

1 cup baby bok choy

0.5 tbsp tahini

1 tsp chili oil

1 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sichuan peppercorns

1 tsp sesame oil

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the soba noodles according to package directions, then drain and set aside.

• 2

  In the last 2 minutes of the noodle cooking time, add the baby bok choy to the pot to blanch until tender-crisp, then drain.

• 3

  In a small dry skillet, toast the Sichuan peppercorns over medium heat until fragrant, then crush them into a fine powder using a mortar and pestle.

• 4

  In a small bowl, whisk together the tahini, chili oil, tamari, rice vinegar, and crushed Sichuan peppercorns to create the sauce.

• 5

  Heat the sesame oil in a large skillet over medium-high heat. Add the ground turkey, minced garlic, and grated ginger, seasoning with sea salt and black pepper.

• 6

  Sauté the turkey, breaking it up with a spatula, until it is browned and cooked through.

• 7

  Divide the noodles and bok choy into a bowl, pour the sauce over the noodles, and top with the sautéed turkey and sliced green onions.