Lunch · Japanese · 15 min
Poached Turkey Breast with Balsamic-Glazed Broccoli and Toasted Sesame-Tahini Udon
- Calories
- 786
- Protein
- 95g
- Carbs
- 68g
- Fat
- 14g
Ingredients
- 346.4 g turkey breast
- 1 tsp fresh ginger
- 0.5 tsp salt
- 177.7 g udon noodles
- 0.7 tbsp tahini
- 1 tsp sesame seeds
- 150 g broccoli
- 2 tbsp balsamic vinegar
- 1 tsp soy sauce
Method
- 01Bring a pot of water seasoned with salt and fresh ginger slices to a gentle simmer (around 170-180°F / 77-82°C).
- 02Submerge the raw turkey breast and gently poach for 12-15 minutes until fully cooked through and internal temperature reaches 165°F (74°C). Remove from heat, rest for 5 minutes, then slice thinly against the grain.
- 03In a separate pot of boiling water, cook the udon noodles for 3-4 minutes until tender-al dente. Drain, reserving 2 tablespoons of hot noodle water.
- 04In a serving bowl, whisk tahini, soy sauce, and reserved noodle water until smooth, then toss in cooked udon noodles.
- 05Steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Toss in a bowl with balsamic vinegar.
- 06Plate the sesame-tahini udon, top with sliced poached turkey breast, arrange balsamic broccoli on the side, and garnish with toasted sesame seeds.
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