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To give this noodle dish a fresh, spicy kick of flavor, we’re tossing springy lo mein noodles with a piquant sauce of cumin-Sichuan peppercorn sauce, rich bone broth, and more. It deliciously elevates a duo of tender sautéed broccoli and turkey.
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Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the peanuts; place in a bowl and add the furikake and a drizzle of olive oil. Toss to combine. In a separate bowl, combine the cumin-Sichuan sauce, soy glaze, and broth.
Add the noodles and broccoli florets to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
Meanwhile, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the turkey is browned and cooked through.
To the pot of cooked noodles and broccoli, add the cooked turkey and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished turkey and noodles garnished with the furikake peanuts. Enjoy!
Tips from Home Chefs