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Ground Turkey and Veggie Stir-Fry with Lemon-Pepper Rice Noodles Recipe

Ground Turkey and Veggie Stir-Fry with Lemon-Pepper Rice Noodles recipe


This is a yummy dish with ground turkey, colorful veggies, and noodles. We cook turkey with veggies and a tasty sauce. Then we mix it with noodles that have lemon and pepper. It's a fun meal for dinner!


5 medium carrots
1 small bunch cilantro
3 cloves garlic
1 kg ground turkey
1 lemon
3 red bell peppers
1 large yellow onion
3 medium zucchini squash
1/2 tsp ground black pepper
2 tbsp chili garlic sauce
200 g flat rice noodles
2 tbsp honey
3 tbsp soy sauce
2 tbsp olive oil
1 tsp toasted sesame seeds


Fill a large pot with hot water and bring to a boil. Add rice noodles and soak for 10 minutes or according to package directions, then drain and rinse under cool water.
Wash and dry all fresh produce. Peel and coarsely grate carrots. Trim, halve, and small dice zucchini and bell peppers. Peel and mince garlic. Peel and chop the yellow onion.
Heat a large skillet over medium heat. Add olive oil and swirl to coat the bottom. Add the chopped onion and minced garlic, cook for 2 minutes until fragrant.
Add the ground turkey to the skillet, sprinkle with ground black pepper, and cook, breaking the meat apart with a spoon, until browned and crumbly, about 5-6 minutes.
To the turkey, add the diced zucchini and bell peppers. Cook for another 4-5 minutes until the veggies are tender.
Stir in soy sauce, honey, and chili garlic sauce. Continue to cook for 3-4 minutes until the sauce thickens, then remove from heat.
In a separate bowl, toss the soaked and drained noodles with the grated carrots, chopped cilantro leaves, juice of the lemon, and a pinch of black pepper.
Serve the turkey and vegetable stir-fry over the lemon-pepper tossed rice noodles. Garnish with toasted sesame seeds. Enjoy!

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