I did not have time to do my groceries over the weekend so I had to make do with whatever was left in fridge/freezer/pantry.
Lo and behold my turkey and rice noodle creation:
Isn't is scrumptious-looking? It definitely was a hit with both myself and my food-consult client. Keep on reading for the recipe!
To start, I looked through the food in my kitchen. I knew I wanted to make a meal that involved a protein, a carb and a fat. This is what is called a macro-balanced meal. This way I don't have to pack something extra to go with the meal when I go to work!
1/3 package of King Soba Pumpkin, Ginger and Rice Noodles (picture at the end of the recipe)
2 tablespoons olive oil
3/4 cup of diced tomatoes
One package of lean ground turkey
Any spices you want
2 tablespoons sunflower seeds
Cook the noodles according to package instructions but break them up into approx 1-inch pieces first. When these are done just set them aside while you cook the rest of the ingredients.
In a skillet/sauté pan, cook the ground turkey until 3/4 of the way done while crumbling it up in to pieces
Pour in the diced tomatoes
Spice the mixture with whatever you are craving at the moment - I used ground ginger, pink himalayan salt, garlic powder and some Provençal spice.
When the meat is fully cooked you will likely have a lot of liquid leftover - I simply used a ladle to take it out and raised the heat a little bit to help the remainder evaporate
Pour in the noodles and sunflower seeds and cook for another minute or two, ensuring to mix it well.
Once complete - Enjoy or portion into containers for some yummy lunches.