Ingredients
- 1/4 c. low-sodium soy sauce 1/4 c. water 2 T. red wine vinegar 2 T. brown sugar 1 t. ground ginger 4 t. garlic, minced 1 T. cornstarch 2 T. warm water 1 T. vegetable oil 1 c. diced onion 2 T. minced garlic
- 1 lb. ground turkey 2 c. broccoli, chopped 4 carrots, peeled and grated 2 green onions, sliced
- 8 oz. buckwheat soba noodles
Tip: Screenshot this list for easy reference while shopping
Instructions
- Mix soy sauce, 1/4 cup water, vinegar, sugar, ginger and half of garlic in a small saucepan over medium heat. Whisk constantly until sugar is dissolved.
- In a small bowl, whisk together 2 tablespoons warm water with cornstarch until well combined. When sauce reaches a full boil, reduce the heat to medium-low. Slowly whisk in cornstarch mixture and simmer until thick. Remove from heat and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add onions and cook until translucent. Add turkey and garlic and cook until turkey is just cooked. Add carrots and broccoli and cook until vegetable reach desired texture.
- Pour teriyaki sauce into the skillet and stir to coat. Turn the heat to low and simmer while you cook the noodles according to package directions.
- Serve stir-fry mixture over noodles, hot and garnished with green onions.
