lunch

Steamed Turkey Breast with Turmeric-Ginger Broth and Udon Noodles

Name: Steamed Turkey Breast with Turmeric-Ginger Broth and Udon Noodles
Ingredients: 295.9 g Turkey, whole, breast, meat only, raw; 60.8 g UDON ORGANIC NOODLES, UDON; 55.3 g Broccoli, raw; 29.5 g Leeks, raw; 42.4 g Seeds, sesame butter, tahini

Nutrition

841

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Turkey, whole, breast, meat only, raw295.9 g

UDON ORGANIC NOODLES, UDON60.8 g

Broccoli, raw55.3 g

Leeks, raw29.5 g

Seeds, sesame butter, tahini42.4 g

Instructions

Prepare the poaching liquid: In a wide pot, bring 3 cups of water to a gentle simmer with the thinly sliced leeks and the contents of 2 opened turmeric tea bags. Let this steep for 5 minutes until the water is fragrant and vibrant yellow.

Gently slide the turkey breast into the poaching liquid. Cover and cook at a very low simmer (approx 175°F) for 12-15 minutes, or until the internal temperature reaches 165°F. The turkey should remain succulent and moist.

Remove the turkey from the pot, let it rest on a board for 5 minutes, then slice thinly against the grain.

In the same poaching liquid, drop in the organic udon noodles and the broccoli florets. Boil for 3-4 minutes until the noodles are tender and the broccoli is bright green and crisp-tender.

Whisk the tahini into a small bowl with a ladle of the hot broth until smooth to create a creamy, nutty emulsion.

To plate, divide the noodles and broccoli into a deep bowl. Top with the sliced turkey, pour the remaining golden turmeric broth over, and drizzle the tahini emulsion across the top. Serve immediately while steaming hot.