Teriyaki Glazed Turkey and Vegetable Udon with Broccolini

Ingredients

• 14 ounces fresh udon noodles
• 1 pound ground turkey
• 2 tablespoons vegetable oil
• 8 ounces broccolini, trimmed and cut into 2-inch pieces
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2/3 cup teriyaki sauce
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1/4 teaspoon crushed red pepper flakes
• 0 salt, to taste
• 0 black pepper, to taste

Method

1. 1

   Bring a large pot of water to a boil. Add the udon noodles and cook according to package directions, about 2 to 3 minutes, stirring to separate the strands.

   2:00 · Cook udon
2. 2

   Drain the noodles, rinse briefly under warm water to prevent sticking, and set aside.

3. 3

   Heat 1 tablespoon of vegetable oil in a 9-inch skillet or wok over medium-high heat. Add the ground turkey, season with salt and black pepper, and cook, breaking it apart, until browned and no longer pink, about 6 minutes.

   6:00 · Brown turkey
4. 4

   Transfer the cooked turkey to a plate and set aside.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccolini and carrot, and stir-fry over medium-high heat until the broccolini is bright green and just tender, about 4 minutes.

   4:00 · Stir-fry broccolini and carrot
6. 6

   Add the red bell pepper, garlic, and ginger, and stir-fry until fragrant and the pepper softens slightly, about 2 minutes.

   2:00 · Stir-fry garlic and ginger
7. 7

   Return the cooked turkey to the skillet along with the drained udon noodles and teriyaki sauce. Toss everything together using tongs until the noodles and vegetables are evenly coated and heated through, about 3 minutes.

   3:00 · Toss with teriyaki sauce
8. 8

   Remove from heat and sprinkle with green onions, toasted sesame seeds, and crushed red pepper flakes. Toss once more and serve immediately.