NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground turkey (93% lean)

1 oz Dry buckwheat soba noodles

0.5 tbsp Tahini

1 tbsp Tamari

1 tsp Chili oil

1 cup Baby bok choy

1 tbsp Rice vinegar

1 tsp Garlic

1 tsp Ginger

0.25 tsp Sichuan peppercorn powder

1 tbsp Scallions

PREPARATION

• 1

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

• 2

  In a large skillet over medium-high heat, cook the ground turkey until browned and crumbled, about 7-8 minutes.

• 3

  Add the minced garlic and ginger to the skillet with the turkey, sautéing for 1 minute until fragrant.

• 4

  Whisk together the tahini, tamari, rice vinegar, chili oil, and Sichuan peppercorn powder in a small bowl to create the sauce.

• 5

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

• 6

  Toss the cooked noodles and the sauce into the skillet with the turkey and vegetables, stirring until everything is evenly coated and heated through.

• 7

  Divide into bowls and garnish with fresh scallions before serving.