Chili Ginger Turkey Noodles
with Edamame & Peanuts
We are head over heels for these saucy-spicy noodles. Can you blame us? Springy, bouncy ramen is tossed in a ground pork sauce that’s umami-rich with ponzu, soy sauce, and a bit of miso, with a touch of heat from sweet Thai chili sauce, and brightness from lime, and zingy ginger. This all-in-one meal also includes edamame, scallions, and crunchy peanuts. We didn’t even mention the most astounding part yet—the entire dish is ready in 15 minutes!
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
2 unit
Scallions
1 unit
Lime
10 ounce
Ground Turkey
2 ounce
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 teaspoon
Garlic Powder
4 ounce
Shelled Edamame
(Contains: Soy)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
6 ounce
Ramen Noodles
(Contains: Wheat)
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Quarter lime. Trim and thinly slice scallions, separating whites from greens.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and press into an even layer using a spatula. Cook, undisturbed, until browned on bottom, 2-3 minutes. • While pork cooks, in a small bowl, whisk together ginger sauce, chili sauce, hoisin, and juice from lime. • Add scallion whites and garlic powder to pan with pork. Cook, breaking up meat into pieces, until fragrant, 1 minute. • Add edamame, soy sauce, and ponzu; cook until liquid has absorbed and pork is cooked through, 1-2 minutes. • Stir in ¼ of the chili-ginger sauce. Remove from heat; cover to keep warm.
Cook through this step as instructed, swapping in beef or turkey for pork.
• Meanwhile, once water is boiling, add ¾ of the noodles to pot (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. • Drain and rinse thoroughly under cold water, 30 seconds; toss with a drizzle of oil. TIP: This stops the cooking and helps prevent sticky noodles.
• Add drained noodles to pan with pork mixture. Pour as much remaining chili-ginger sauce as you like over noodles; toss until thoroughly coated and combined. • Divide noodles between bowls. Top with scallion greens and peanuts.
Ground Turkey is fully cooked when internal temperature reaches 165°.
