It’s time once again for one of those recipes where you look in your fridge and pantry and just kinda pick things out that seem like they will go together. Sometimes I just realize that I have a little bit of this and that, and I just want to get rid of it so I don’t have to look at it anymore. This is one of those times. Thankfully most of my creations turn out OK, but there are some that you just kinda eat and celebrate an emptier fridge. 😉
This one turned out well but I had no idea what to call it. I need a staff on hand of recipe namers so that I can come up with something more exciting than Spicy Asian Turkey Stir Fry. It’s technically accurate, but oh so boring. Feel free to chime in with a better idea and I’ll rename it in your honor and give you credit for your efforts.
Spicy Asian Turkey Stir Fry
- 6 oz rice noodles (optional, see notes)
- 1 Tbsp + 1/2 tsp low sodium soy sauce, divided
- 1 Tbsp + 1/2 tsp sake, divided
- 1/2 tsp sesame oil
- 16 oz lean ground turkey (93/7)
- 1 cup low sodium chicken broth
- 1 tsp sambal oelek
- 4 sliced green onions, white and green parts
- 1 Tbsp minced ginger
- 2 tsp minced garlic
- 1/4 cup chopped fresh cilantro
- 4 slices of lime
If you’re using the rice noodles, fill a large bowl with hot water and prepare the rice noodles according to the package directions. My package said to soak them in the hot water for 10 minutes until softened and then drain.
Mix the ground turkey with 1/2 tsp soy sauce, 1/2 tsp sake, and 1/2 tsp sesame oil and set aside. In another small bowl, combine the broth, sambal oelek, 1 Tbsp of soy sauce, and 1 Tbsp of sake. Mix to combine.
Heat a skillet over medium high heat and spray with non-stick spray. Add the sliced green onions, ginger and garlic and saute for about a minute. Be careful not to burn the garlic. Add the turkey mixture and cook for 3 – 4 minutes until the meat is no longer pink.
Pour in the broth mixture and bring to a boil. Simmer for 5 minutes and remove from heat. Toss with your noodles of choice until mixed well. Divide evenly into 4 bowls and top with the cilantro and a lime wedge.
Makes 4 servings at approximately 191 calories each (not including noodles) – 24g protein, 3g carbs, and 9g fat.
- I served The Kid’s dinner using the rice noodles and I tried mine with kelp noodles for the first time. Why kelp noodles? It was an impulse purchase from the store. (They were much cheaper at the store than online!) I’d never seen them before and was curious as to what they tasted like. They had a nice slightly crunchy texture that I really liked and they pretty much tasted like nothing. The lack of flavor was good so they absorb the flavor of whatever you serve them with. You can also use regular noodles or a different variety of Asian noodles if you like.
- I used sake since I had some leftover from my Shrimp and Grits and Beef Bulgogi recipes. I rarely throw out leftover wine or alcohol because it lasts quite a while in the fridge and I can always throw it in something to add flavor.
- I used minced garlic and ginger from a jar since it lasts so much longer than fresh. It’s also so much easier. Have you ever tried to peel and mince fresh ginger?! Uh, no thank you. I don’t have that kind of time.
- If you’re looking for other ways to use sambal oelek in recipes, give the Ahi Tuna Sliders or Grilled Asian Chicken a try. Both are great and not too spicy.
I loved that it took almost no time at all to make this. The kelp noodles were pretty cool too since you basically opened the package and plopped them in the bowl. No cooking required at all. They also heated up when they were tossed with the sauce, so I didn’t even have to microwave them. Now that’s my kind of noodle.
I definitely recommend using them with a lighter sauce like this one as I don’t think they would work with an Italian sauce like tomato. Yeah, not so much and you’ll surely end up disappointed there. Have you ever tried or even heard of kelp noodles? Are you a sucker for impulse purchases at the store? Something gets me every time! I need a blindfold as I can’t be trusted to stick to a list. 😉