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Ingredients
- 7 oz. (200g) dried vermicelli noodles
- 2 tsp olive oil
- 14 oz. (400g) lean ground turkey
- 2 garlic cloves, minced
- 4 shallots, sliced
- 1 tbsp. ginger, grated
- 1 red chilli, sliced
- 7 oz. (200g) green beans, trimmed
- 4 zucchinis, cut into strips
- 2 tbsp. tamari
- 1 tbsp. coconut sugar
- ½ cup (8g) basil leaves
Prep Time:
15
Minutes
Directions
Cook Time:
10
Minutes
- Cook the noodles according to instructions on the packaging.
- Meanwhile, heat 1 teaspoon of olive oil in a large skillet and cook the turkey for 2-3 minutes. Add the garlic, shallots, ginger and chilli, stir-frying for a further 2 minutes, or until the turkey is cooked through. Remove the mixture from the skillet and set aside.
- Heat the remaining teaspoon of olive oil in the skillet and stir-fry the green beans and zucchinis for 5 minutes until slightly golden.
- Add the turkey mixture back into the skillet, along with the tamari and coconut sugar, stir to combine and heat through. Now stir through the basil leaves and serve with the rice noodles.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
