One-pot Ramen Noodles with Turkey
PREP 5 MIN•COOK 15 MIN
You can't go past ramen for a low-effort, high-reward dinner. Hit the pantry, throw it all into a pot and you're done! You can easily flex this recipe by adding any vegetables you have in the fridge.
DF
EF
GF
NF
Number of servings
2
2 tsp sesame oil
250g minced turkey
2 tbs oyster sauce (or vegan equivalent)
3 spring onions white & green sliced separately
1 cup (250ml) water
1 bunch of broccolini (160g bunch) cut in 3cm lengths
80g ramen noodles, dry (or gluten free) or 2-minute noodles (without the seasoning)
1 carrot (medium) shredded
Heat a large non-stick frypan or wok over high heat, add oil and crumble in the turkey. Cook, stirring occasionally, for 3-4 minutes or until browned.
Add oyster sauce and the white part of the spring onion and cook, stirring for 1-2 minutes or until slightly caramelised.
Add water, bring to the boil and add broccolini and noodles to the middle of the pan, making sure the noodles are coated with the liquid. Simmer, turning the noodles after about 1 minute as they just begin to soften.
Add carrot and cook for a further 3-4 minutes or until the sauce has thickened and coats the noodles, noodles are tender and broccolini and carrot are tender-crisp.
Toss the mixture well and serve topped with remaining spring onion.
Energy (kJ)
1734 kJ / 414 cals
Protein
39.5 g
Fat
8.2 g
Sat. Fat
2.2 g
Carbs
39.1 g
Sugar
8.7 g
Fiber
6 g
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