Turkey and Veggie Potsticker Noodles
with Green Onion
We've deconstructed the pot sticker for this tasty turkey and veggie noodle dish! Don't be afraid to slurp up all those chewy, sticky noodles!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
1 tbsp
Moo Shu Spice Blend
(Contains: Wheat, Soy)
200 g
Rice Noodles
1 tsp
Sesame Oil
(Contains: Sesame)
2 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites)
1 unit
Chicken Broth Concentrate
170 g
Coleslaw Cabbage Mix
2 unit
Green Onion
tbsp
Rice Vinegar
(Contains: Sulphites)
1 unit
Chili Pepper
Not included in your delivery
tbsp
Oil*
Salt and Pepper*
tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
In Step 3, after noodles are done, rinsing (or shocking) them with cold water keeps them from sticking to each other! In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy!
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same size pot, amount of water and salt for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, thinly slice green onions. Finely chop chili, removing the seeds for less heat. (NOTE: Wear kitchen gloves when prepping chili, if desired)
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Sprinkle over 1 tbsp Moo Shu Spice Blend (dbl for 4 ppl). Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**)
Meanwhile, add rice noodles to boiling water and reduce heat to medium. Cook, uncovered, stirring occasionally, until noodles are tender, 8-10 min. When noodles are tender, reserve 1/4 cup noodle water (dbl for 4 ppl). Drain and rinse noodles under cold running water, then return them same pot, off heat. Set aside.
When turkey is done, season with salt and pepper, then transfer to a plate. Cover with foil to keep warm and set aside. Using same pan, add sesame oil, then coleslaw mix, half the green onions and 1/4 tsp chili (dbl for 4 ppl) (NOTE: Reference heat guide in Start Strong). Cook, stirring often, until tender-crisp, 2-3 min.
Add soy sauce, rice vinegar, broth concentrate(s) and reserved noodle water to the pan with veggies. Cook, stirring occasionally, until sauce slightly thickens, 2-3 min. Transfer turkey and veggies (including any remaining liquid from pan) to the pot with noodles. Using tongs, gently toss to combine.
Divide turkey potsticker noodles between bowls. Sprinkle over remaining green onion and any remaining chili, if desired.
