Ingredients
4
4 servings
- •1 (8 ounce) package dried lo mein noodles
- •4 teaspoons toasted sesame oil, divided
- •1 pound lean ground turkey
- •1 cup diced onion
- •1 ½ tablespoons minced garlic
- •1 (15 ounce) can low-sodium chicken broth
- •1 (8 ounce) can water chestnuts, drained and sliced
- •¼ cup low-sodium soy sauce
- •1 envelope onion soup mix
- •3 cups chopped celery, 1/4-inch pieces
- •1 cup sugar snap peas
- •¼ cup diced red bell pepper
- •1 (12 ounce) package fresh mung bean sprouts
- •1 pinch red pepper flakes (Optional)
Instructions
- Bring a large pot of water to a boil; cook noodles, stirring occasionally, until tender, about 6 minutes. Drain and toss with 1 teaspoon sesame oil.
- Heat remaining sesame oil in a large saucepan over medium heat. Add turkey, onion, and garlic to the hot oil. Cook, stirring occasionally, until ground turkey is no longer pink, about 5 minutes. Drain excess grease and return to the pan.
- Pour in chicken broth, water chestnuts, soy sauce, and onion soup mix. Stir until well combined. Add celery, snap peas, and bell pepper. Cook and stir until slightly softened, 3 to 5 minutes.
- Add noodles and bean sprouts to the pan. Stir to combine and serve immediately, topped with red pepper flakes.
Nutritional Facts
Per 4 servings
- Calories: 497
- Carbohydrate: 54g
- Fat: 16g
- Fiber: 8g
- Protein: 37g
- Sugar: 9g
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