dinner · asian
Turkey Teriyaki Noodles with Snap Peas & Red Peppers
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Instructions
1
Fill a medium saucepan with 2 quarts of water, cover with lid, and bring to a rolling boil over high heat.
2
Place a 12-inch skillet or wok on the front burner over medium-high heat to preheat for 2 minutes.
3
While cookware warms, whisk soy sauce, honey, sesame oil, garlic, ginger, cornstarch, and water in a bowl for the teriyaki sauce.
4
Add neutral cooking oil to the hot skillet, tilting to coat the bottom evenly.
5
Add ground turkey to the skillet, breaking it into bite-sized crumbles with a wooden spatula.
6
Cook ground turkey undisturbed for 3 minutes until browned on the bottom, then stir and cook 2 minutes until no longer pink.
7
Drop dry noodles into the rolling boiling water and cook for 4 minutes until tender yet pleasantly chewy.
8
Push cooked turkey to the side of the skillet and add snap peas and sliced red bell pepper to the hot center.
9
Stir-fry vegetables vigorously for 2 minutes until snap peas are crisp-tender and peppers are slightly blistered.
10
Drain noodles thoroughly and transfer directly into the hot skillet with turkey and vegetables.
11
Pour whisked teriyaki sauce over the skillet contents, tossing constantly over medium heat for 1 minute until glossy and clinging.
12
Divide glazed noodles and turkey between two warm bowls, finishing with sliced green onions and toasted sesame seeds.
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