In my twenties I was known for making Peanut Noodles that all my friends raved about. This dish takes all the flavors from classic noodles, turning them into a protein-rich bowl meal that comes together in less than 30 minutes for quick and easy weeknight dinners. Serve the turkey over rice or cauliflower rice with garnishes of your choice. My husband likes to put a little Sriracha Mayo on top of his bowl, but I prefer to keep the dish light and clean, sometimes topping it with some Vietnamese pickled vegetables.
To make this #dinnerdoneby9am I cook and season the turkey in the morning and refrigerate all day. Just before dinnertime, when the rice is cooking, I re-heat the turkey and chop the herbs and peanuts.
-2 Tbsp sesame oil
-1″ chunk ginger, peeled and minced
-1 lb ground turkey
-2 cloves garlic, minced
-4 Tbsp soy sauce
-2 Tbsp rice vinegar
-1 heaping Tbsp peanut butter
-1 Tbsp brown sugar or honey
-1/2-1 Tbsp Sriracha sauce
-juice of 1 lime
-chopped cilantro, basil, mint and peanuts to garnish
Heat sesame oil, ginger and turkey in a skillet over medium heat. Cook, breaking up turkey with a wooden spoon, until turkey is cooked through, about 10 minutes. Drain off fat from turkey, then add garlic, cooking 1 additional minute while stirring constantly. Add soy sauce, rice vinegar, peanut butter, brown sugar/ honey, sriracha and lime juice. Cook 5 additional minutes, stirring to combine, then serve warm over rice with garnishes.
