Lunch · Japanese · 15 min
Steamed Turkey Breast with Turmeric-Ginger Broth and Udon Noodles
- Calories
- 839
- Protein
- 87g
- Carbs
- 55g
- Fat
- 30g
Ingredients
- 295 g turkey breast fillet
- 137.7 g udon noodles
- 55 g broccoli
- 30 g leek
- 1 tsp ginger root
- 38.2 g tahini
- 1 tsp ground turmeric
- 1 tbsp soy sauce
Method
- 01In a wide pot, bring 3 cups of water to a gentle simmer with the sliced leek, minced ginger, ground turmeric, and soy sauce.
- 02Slide the turkey breast into the poaching liquid, cover, and gently cook at low heat for 12-15 minutes until the internal temperature reaches 165°F (74°C).
- 03Remove the cooked turkey breast, let it rest for 5 minutes, then slice thinly against the grain.
- 04In the remaining poaching broth, boil the udon noodles and broccoli florets for 3-4 minutes until the noodles are tender and broccoli is crisp-tender.
- 05In a small bowl, whisk the tahini with 2-3 tablespoons of hot broth until a smooth emulsion forms.
- 06Plate the udon noodles and broccoli in a deep bowl, arrange the sliced turkey on top, pour over the hot turmeric broth, and finish with a drizzle of tahini sauce.
Cook it with the whole plan around it
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