NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey (93% lean)

1 oz brown rice noodles

0.25 tbsp tahini

1 tbsp tamari

0.25 tsp chili oil with flakes

1 tsp rice vinegar

0.5 tsp honey

1 clove garlic

1 tsp fresh ginger

1 cup baby bok choy

2 stalks scallions

0.5 tsp Sichuan peppercorns

0.25 tsp avocado oil

0.25 tsp sea salt

1 tbsp water

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tahini, tamari, chili oil, rice vinegar, honey, and water until the sauce is smooth and creamy.

• 3

  Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, then grind them into a fine powder using a mortar and pestle.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat, then add the ground turkey and cook until browned and crumbled.

• 5

  Stir in the minced garlic, grated ginger, and ground Sichuan peppercorns, cooking for 1 minute until the aromatics are fragrant.

• 6

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

• 7

  Add the cooked noodles and the prepared sauce to the skillet, tossing everything together until the noodles are well-coated and heated through.

• 8

  Season with sea salt and garnish with thinly sliced scallions before serving in warm bowls.