Satay-Sauced Turkey Noodle Bowls
with Linguine and Veggies
Peanut butter lovers, rejoice! A classic satay sauce is the ultimate supporting cast member in this recipe. Peanut butter's nutty aroma and subtle creaminess boost this deeply delicious sauce that we are using to coat slurpy noodles and crisp vegetables. Tonight's noodle bowl is a simple stir-fry that's as easy to make as it is to eat!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
170 g
Linguine
(Contains Wheat)
227 g
Broccoli, florets
170 g
Carrot
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
3 tbsp
Peanut Butter
(Contains Peanuts)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, cut any large broccoli florets into bite-sized pieces.Peel, then cut carrot into 1/4-inch matchsticks.
Heat a large non-stick pan over medium heat.When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer peanuts to a plate.Add peanut butter and 1/4 cup warm water (dbl for 4 ppl) to a medium bowl. Whisk until smooth. Add oyster sauce and honey-garlic sauce. Whisk to combine.
Add noodles to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return noodles to the same pot, off heat.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add broccoli, carrots, and 1/4 cup water (dbl for 4 ppl). Season with half the garlic salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender-crisp, 4-5 min. Remove from heat. Transfer veggies to a plate, then cover to keep warm. Carefully wipe the pan clean.
Return the same pan to medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Season with remaining garlic salt and pepper. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add sauce mixture. Bring to a simmer. Simmer, stirring often, until sauce is warmed through and fragrant, 1 min.
Add turkey mixture and veggies to the pot of noodles. Season with salt and pepper, to taste, then, toss to combine. (TIP: For a lighter sauce consistency, add reserved noodle water, 1-2 tbsp at a time, until desired consistency is reached.) Divide noodles and any remaining sauce in the pot between plates.Sprinkle peanuts over top.
