This is such an easy meal designed for one! You can add more red pepper flakes if you like super spicy but it had the perfect amount of kick for us here with the ginger and red pepper flakes it calls for.
I was cooking for three so I just tripled the below recipe!
Multiple everything by four if needing to utilize the whole 16 oz of the ground turkey breast package!
When cooking rice noodles, you can follow the below directions, but I had to microwave the sitting container in the microwave because just letting the noodles sit covered with the hot water (had been boiled) was taking too long. Instructions on the package would work better too I'm assuming!
Ingredients:
1 oz thin rice noodles
1 tsp dark sesame oil
3 scallions, thinly sliced
2 tsp minced, peeled fresh ginger
1 garlic clove, minced
1/8 tsp red pepper flakes, (or more if wanting spicier)
1/4-lb ground turkey breast
1 Tbs soy sauce
1 Tbs low-sodium chicken broth
1 Tbs rice vinegar
1 Tbs chopped fresh cilantro
Instructions:
Place noodles into a medium bowl, cover with boiling water, and let stand until noodles soften, (about 3 minutes). Drain and set aside.
Heat oil in medium nonstick skillet on medium heat and add the scallions, ginger, garlic, and red pepper flakes. Cook stirring constantly until fragrant, about 1 minute.
Add turkey to skillet. Cook breaking up the ground turkey breast until no longer pink. Stir in soy sauce, rice vinegar and chicken broth. Add in noodles and toss to combine. Transfer to a plate and top with fresh cilantro.
YIELDS: 1 serving
SERVING SIZE: 1-1/3 cups
SMART POINTS: 6
Nutritional Information: 323 Calories, Total Fat 9 g (saturated 1 g), Sodium 705 mg, Total Carb 29 g, Sugar 2 g, Fiber 2 g, Protein 29 g
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