Recipe Details
Try this homemade adaptation of a popular Chinese dish.
| Ingredients | |
|---|---|
| Chinese egg noodles | 280 gr. |
| Chicken broth | 3/4 cup |
| Lower-sodium soy sauce | 3 Tbsp. |
| Lime juice | 3 Tbsp. |
| Sugar | 1 Tbsp. |
| Sriracha hot sauce | 1 Tbsp. |
| Chopped fresh ginger | 1 Tbsp. |
| Canola oil | 2 Tbsp. |
| Ground turkey | 227 gr. |
| Baby spinach | 142 gr. |
| Chopped peanuts | |
Directions
- Heat large covered saucepot salted water to boiling on high.
- Add Chinese egg noodles (or thin spaghetti). Cook as label directs; drain and rinse under cold water.
- Purée, in food processor, chicken broth, lower-sodium soy sauce, lime juice, sugar, Sriracha hot sauce, and chopped fresh ginger.
- Heat canola oil in 12-inch skillet on high.
- Add ground turkey; cook 5 minutes, breaking up with spoon. Add broth mixture; simmer 5 minutes or until turkey is cooked through.
- Stir in baby spinach; cook 1 minute.
- Divide noodles among 4 plates; top with sauce and chopped peanuts.