Protein Swap | Quick Saucy Ground Turkey Lo Mein
with Fresh Egg Noodles, Asian Greens & Carrot
Cooking time
15 minutes
Servings
2/4
Calories
700 /serving
High marks for lo effort! That’s the promise of this super-quick meal inspired by a Chinese cuisine classic. Fresh egg noodles are the departure point, boiled in the same pot as Asian greens to save time and cleanup. With sesame-spiced turkey and carrots, it’s ready in fifteen mein-utes!
We will send you:
- 285g Canadian-raised extra lean ground turkey
- 15ml Minced garlic
- 225g Asian greens (yu choy or gai lan)
- 100g Nantes carrots
- 30ml Vegetable demi-glace
- 15ml Toasted sesame oil
- 30ml Mirin
- 30ml Ponzu lime sauce
- 225g Fresh noodles
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
18 g
Saturated Fat
3 g
Sodium
1420 mg
Total Carb
86 g
Sugars
14 g
Protein
45 g
Fibre
4 g
Preparation
Boil the noodles & gai lan
- Bring a medium pot of salted water to a boil.
- Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- In the last 3 min., add the gai lan.
- Drain and toss with a drizzle of oil to prevent sticking.
Cook the carrots & beef
- Meanwhile, grate the carrots.
- In a large pan, heat the sesame oil on medium-high.
- Add the garlic and carrots. Sauté, 1 to 2 min., until fragrant.
- Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through; season with ⅔ of the spices.
Combine the noodles
- To the pan, add the mirin, ponzu, demi-glace, 1 tbsp water (double for 4 portions) and pepper.
- Cook, stirring often, 1 to 2 min., until coated.
- Add the noodles and gai lan; toss well.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the remaining spices. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
