Dinner · Vietnamese · 15 min
Hanoi-Style Stir-Fried Turkey and Sugar Snap Pea Udon
- Calories
- 220
- Protein
- 23g
- Carbs
- 22g
- Fat
- 4g
Ingredients
- 83.3 g turkey thigh
- 0.2 tsp vegetable oil
- 1 clove garlic
- 152.4 g sugar snap peas
- 21.7 g scallions
- 18 g udon noodles
- 18 ml aged balsamic vinegar
- 1 tsp soy sauce
Method
- 01Bring a small pot of water to a boil and cook the dry udon noodles for 2-3 minutes until tender; drain and rinse under cold water to stop the cooking.
- 02Heat the vegetable oil in a non-stick wok or skillet over high heat. Add the minced garlic and diced turkey thigh. Stir-fry for 4-5 minutes until the edges are nicely browned and the turkey reaches an internal temperature of 165°F (74°C) with no pink remaining.
- 03Toss in the sugar snap peas and sliced scallions. Sauté for 2 minutes, ensuring the peas stay vibrant green and maintain their crisp snap.
- 04Add the cooked noodles back to the wok. Pour the aged balsamic vinegar and soy sauce over the mixture, tossing rapidly to deglaze the pan and coat the noodles in the glaze.
- 05Cook for another 30 seconds until the sauce has thickened and turned glossy.
- 06Serve immediately in a warm bowl, ensuring the scallions and vegetables are distributed evenly.
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