Ingredients
- Teriyaki Sauce:
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 2 Tbsp. red wine vinegar
- 2 Tbsp. brown sugar
- 1 tsp. ground ginger
- 4 tsp. garlic, minced
- 1 Tbsp. cornstarch
- 2 Tbsp. warm water
- Stir-Fry:
- 1 Tbsp. vegetable oil
- 1 cup diced onion
- 1 lb. ground turkey
- 2 Tbsp. minced garlic
- 4 carrots, peeled and grated
- 2 cups broccoli, chopped
- 8 oz. buckwheat soba noodles
- 2 green onions, sliced
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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.