|1/2 lb||(225 g) Soba noodles|
|3 tbsp||(45 mL) Olive oil, divided|
|Salt and pepper|
|1||Maple Leaf Prime® Boneless, Skinless Turkey Breast, cut into bite sized pieces|
|1 cup||250 mL) Broccoli florets|
|1||Red pepper, thinly sliced|
|1 Pkg||(500 g) frozen, shelled Edamame beans, defrosted|
|1 tbsp||(15 mL) Minced garlic, divided|
|1 tbsp||(15 mL) Sesame oil|
|2 tsp||(10 mL) Grated gingerroot|
|1/4 cup||(60 mL) Lime juice|
|1/4 cup||(60 mL) Soy sauce|
|1/4 cup||(60 mL) Hoisin sauce|
|1 cup||(250 mL) Chicken broth|
|1/4 cup||(60 mL) Chopped toasted almonds|
|1/4 cup||(60 mL) Chopped fresh cilantro|
COOK soba noodles in a large pot of salted water according to the package directions. Drain well.
HEAT 1 tbsp (15 mL) of olive oil in a large skillet over medium-high. Season the turkey with salt and pepper. Stir-fry for 8-10 minutes or until golden brown. Add broccoli, red pepper, Edamame and half the garlic. Stir-fry for 5-6 minutes or until the vegetables are tender crisp. Reduce heat to low.
WHISK together the remaining oil and garlic along with sesame oil, ginger, lime juice, soy, hoisin, and chicken broth. Pour over the turkey. Add the noodles and toss to coat. Serve sprinkled with toasted almonds and fresh cilantro.
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