Stir-Fried Turkey Thigh and Sugar Snap Pea Udon with Scallion Aromatics

Bring a small pot of water to a boil. Blanch the udon noodles for 2-3 minutes until tender, then drain and rinse under cold water to stop the cooking.

Slice the turkey thigh into thin, bite-sized strips. Trim the ends of the sugar snap peas.

Heat a wok or heavy-bottomed skillet over high heat. Add the ghee and swirl to coat. Once shimmering, add the turkey strips and sear until they begin to brown and develop a crisp edge, about 3-4 minutes.

Add the sugar snap peas and scallions to the pan. Stir-fry vigorously for 2 minutes; you want the peas to remain vibrant and crisp-tender, and the scallions to soften slightly.

Toss in the cooked udon noodles and combine everything for another minute, allowing the aromatics to perfume the dish.

Plate immediately into a shallow bowl, ensuring the turkey is nestled among the snap peas and noodles. Serve hot.