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375-g pkg fine or medium egg noodles, or linguine
1 tbsp vegetable oil
2 tbsp minced fresh ginger
250 g ground turkey, or chicken
1 red bell pepper, thinly sliced
1 cup unsweetened applesauce
3 tbsp chicken broth, or apple juice
1 tsp sesame oil, preferably dark
1/4 tsp hot pepper or chili sauce
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp toasted sesame seeds
Fill a large saucepan two-thirds full of salted water. Bring to a full rolling boil over high heat. When water is boiling, stir in noodles. Cook according to package directions until al dente, or tender to the bite, usually about 6 minutes. Drain, rinse well under cold running water and drain again.
In a wok or a large nonstick frying pan, heat oil over medium heat. When hot, add ginger, turkey and red pepper. Sauté until turkey is cooked and beginning to brown, from 8 to 10 minutes. Then stir in applesauce, broth, sesame oil, hot pepper sauce, salt and pepper.
Add noodles and heat, turning often with a large spatula, until warmed through, about 5 minutes. Sprinkle with sesame seeds and serve with additional hot sauce, if desired.
Calories 580, Protein 24.3g, Carbohydrates 76.2g, Fat 19.7g, Fibre 7.5g.
Fresh ginger and sesame oil merge with everyday turkey and applesauce to create an inexpensive and intriguing pasta dinner.
After tasting the noodles, we added another teaspoon of sesame oil and several dashes of hot sauce.