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Turkey and Rice Noodle Creation

A new week means new meals to be made!

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.

Makes three medium sized portions.

The noodles I used:

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