NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

1.5 oz Buckwheat soba noodles

1 cup Baby bok choy

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Chili oil with flakes

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sichuan peppercorns

1 tbsp Green onions

1 tsp Rice vinegar

1 tsp Tahini

0.25 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, rice vinegar, tahini, and crushed Sichuan peppercorns to create the sauce base.

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat.

• 4

  Add the ground turkey to the skillet and cook until browned and fully cooked through, breaking it into small crumbles.

• 5

  Stir in the minced garlic and grated fresh ginger, sautéing for about 1 minute until highly fragrant.

• 6

  Add the baby bok choy to the skillet and cook for 2-3 minutes until the leaves are wilted and the stems are tender.

• 7

  Add the cooked noodles to the skillet and pour the prepared sauce over the mixture, tossing well to coat everything evenly.

• 8

  Season the dish with sea salt and black pepper.

• 9

  Transfer to a bowl and garnish with the chili oil and chopped green onions before serving.