Okay, so this has a little bit more ingredients than what you’re probably used to BUT it is worth it and it is absolutely amazing to eat. Thank you Biggest Loser Resort for this recipe!
For the Noodle Bowls
- 6 oz dry 100% whole grain udon noodles
- 1/2 cup all-natural low-sodium chicken broth
- 12 oz lean ground turkey
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 teaspoons low-sodium soy sauce
- 1/2 cup finely chopped whole scallions (green onions)
- 2 cups bean sprouts
- Thai Green and Red Chilis, to taste
For the Asian Peanut Sauce
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons coconut sugar
- 1/2 teaspoon chili-infused olive oil
- 1/2 salt-free Szechuwan seasoning
- 1-1/2 tablespoons creamy peanut butter
- 1 tablespoon rice vinegar
Make the Peanut Sauce
- In a small bowl, mix the soy sauce and coconut sugar. Add the oil and seasonings and mix well until combined. Whisk in peanut butter until smooth. Whisk in vinegar until smooth.
- Use immediately, or keep in the fridge for up to 5 days.
Make the Bowls
- Cook the noodles according to package directions
- In a small mixing bowl, whisk together 1 full recipe of Asian Peanut Sauce and broth until well combined. Set aside.
- In another small bowl, mix the ground turkey, garlic, ginger, soy sauce and 1/4 cup of the scallions, until combined.
- Place a large non-stick skillet or wok over high heat. When hot, mist with Canola Oil Cooking Spray and add the turkey mixture. Cook, breaking the meat into small chunks, for 3 minutes, or until lightly browned and cooked through.
- Add the peanut sauce mixture to the meat mixture and cook for 1 additional minute, or until hot. Remove from heat.
- Divide the noodles among 4 bowls. Top each with one-quarter of the turkey and sauce mixture.
- Top each bowl with 1/2 cup of the bean sprouts. Divide the remaining 1/4 cups scallions among them.
- Top with chilis, if desired. Serve immediately.