8 oz pd of ground turkey firm (ground turkey, soy crumbles, or tofu)
2 tablespoons soya sauce for this dish (I like double soy )
2 tablespoons sherry dry
1 teaspoon chili sauce (Szechuan if possible, I often use Sriracha)
2 tablespoons ginger fresh minced
3 spring onion white green sliced thin (both and parts)
2 cups sesame oil raw chopped
1 teaspoon sesame oil
2 servings soup noodles dry for 1 minute on high, drain them thoroughly, pat them , and set aside.
2 servings ground beef (or mix thoroughly if you're using ground meat)
1 soup noodles with a tiny bit more soy sauce ( 2 tsp.), and cook 1 minute until the shirataki are h cooked for tofu, soy, or turkey
1 serving sesame oil
Equipment
bowl
frying pan
microwave
Directions
Microwave the noodles for 1 minute on high, drain them thoroughly, pat them dry, and set aside.
Add the soy sauce, rice wine, and chili sauce to your protein, toss to coat (or mix thoroughly if youre using ground meat) and set aside.
Spray a non-stick skillet with a little vegetable oil and heat it over a high flame.
Add the ginger and cook for about 30 seconds until it starts to become fragrant. Toss in your veggies and cook, stirring, until theyre al dente nearly (but not quite) done.
Add the scallions and your protein and continue to stir-fry until its cooked through (about 1-2 minutes for tofu, soy, or turkey).
Add the noodles, sprinkle with a tiny bit more soy sauce (about 2 tsp.), and cook about 1 minute until the shirataki are heated through.
Turn into a serving bowl, drizzle the sesame oil over the noodles, and toss.
