Ginger Soy Turkey & Bell Pepper Udon
with Sweet Chili Sauce, Spicy Mayo & Peanuts
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
1 unit
Green Bell Pepper
10 ounce
Ground Turkey
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 tablespoon
Spicy Mayo
(Contains: Soy, Wheat, Eggs)
6 ounce
Udon Noodles
(Contains: Wheat)
1 unit
Lime
1 ounce
Ginger Paste
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
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Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Roughly chop peanuts.
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Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Roughly chop peanuts.
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Place noodles in a medium bowl with enough hot water to cover. Gently stir to break apart noodles, 1-2 minutes.
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Drain and set aside until ready to use in next step.
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Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork*, bell pepper, onion, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until pork is cooked through and veggies are tender, 4-6 minutes.
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Add drained noodles, ginger paste, soy sauce, chili sauce, and ¼ cup water (½ cup for 4 servings). Cook, stirring occasionally, until sauce is warmed through and noodles are coated, 1-2 minutes. Remove from heat.
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Add drained noodles, ginger paste, soy sauce, chili sauce, and ¼ cup water (½ cup for 4 servings) to pan with pork and green beans; continue to cook, stirring occasionally, until sauce is warmed through and noodles are completely soft and coated, 1-2 minutes. Remove from heat.
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To pan with pork and veggies, add ½ TBSP butter and a squeeze of lime juice (1 TBSP butter and a big squeeze of lime juice for 4 servings). Toss to combine; taste and season with salt and pepper if desired.
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Divide noodles between shallow bowls. Drizzle with as much spicy mayo as you like. Top with peanuts and as much lime zest as you like. Serve with any remaining lime wedges on the side.
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