Turkey Banh Mi-Style Bowls
with Pickled Carrots and Cucumber- Sesame
- Soy
- Mustard
- Egg
- Sulphites
- Crustaceans
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Sulphites
- Wheat
- May contain traces of allergens
- Soy
We've taken the traditional banh mi sandwich and turned it on its head! This quick and tasty meal has everything you love about the original, packed into a satisfying dinner with fluffy jasmine rice. Spicy mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party in a bowl!
Ingredients
250 g
Ground Turkey
¾ cup
Jasmine Rice
1 unit(s)
Mini Cucumber
56 g
Carrot, julienned
1 tbsp
Sesame Seeds
(Contains: Sesame)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
4 tbsp
Hoisin Sauce
(Contains: Sesame, Soy, Mustard May contain traces of: Crustaceans, Egg, Fish, Milk, Sulphites)
4 tbsp
Spicy Mayo
(Contains: Mustard, Egg May contain traces of: Crustaceans, Fish, Milk, Sesame, Sulphites, Wheat, Soy)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
2 unit(s)
Green Onion
1 tbsp
Sesame Oil
(Contains: Sesame)
Not included in your delivery
0.31 tsp
Salt*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Add rice to the boiling water. Reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Cut cucumber into 1/4-inch rounds.
- Meanwhile, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar in a medium bowl.
- Add cucumbers and carrots, then toss to coat.
- Place in the fridge to pickle.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) sesame oil, then turkey.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.
- Cook, stirring often, until turkey is coated, 1-2 min.
- Drain pickled veggies and discard liquid.
- Add remaining sesame oil to the rice. Fluff rice with a fork and season with salt, to taste.
- Divide rice between bowls. Top with turkey, pickled veggies and green onion.
- Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.
