Ground Turkey and Zucchini Stir-Fry with Rice Noodles

Crumbled turkey mingles with tender zucchini ribbons and soft rice noodles in a quick garlic-ginger sauce. Light, adaptable, and ready in about half an hour. This is the kind of stir-fry that works with whatever veggies you have lying around, so swap in snow peas, bell peppers, or mushrooms if you like. The sauce is simple, letting the turkey and vegetables shine without a lot of fuss. You can use pre-shredded zucchini or slice your own into ribbons with a vegetable peeler for a delicate texture that cooks in seconds.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes

Ingredients

  • 8 oz rice noodles, dried, wide or medium
  • 1 lb ground turkey (93% lean or similar)
  • 2 medium zucchini (about 12 oz / 340 g total)
  • 4 cloves garlic
  • 1 tbsp fresh ginger (about a 1-inch piece)
  • ¼ cup low-sodium chicken broth
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 1 tsp toasted sesame oil
  • 2 tbsp neutral cooking oil (vegetable, canola, or grapeseed)
  • to taste salt
  • to taste black pepper, freshly ground
  • 2 green onions (optional, for garnish)
  • 1 tsp sesame seeds (optional, for garnish)

Instructions

  1. Bring a large pot of water to a boil for the rice noodles (8 oz / 225 g).
  2. While the water heats, mince 4 cloves garlic and set aside.
  3. Peel and mince 1 tbsp fresh ginger (15 g, about a 1-inch piece) and set aside.
  4. Use a vegetable peeler to shave 2 medium zucchini (about 12 oz / 340 g total) into long, wide ribbons, rotating the zucchini as you go. Stop when you reach the seedy core and discard or save it for another use. Set the ribbons aside.
  5. In a small bowl, whisk together ¼ cup low-sodium chicken broth (60 ml), 1 tbsp rice vinegar (15 ml), 1 tsp granulated sugar (4 g), and 1 tsp toasted sesame oil (5 ml). Set aside.
  6. When the water boils, add the rice noodles (8 oz / 225 g) and cook according to package directions until tender, usually 4 to 6 minutes. Stir occasionally to prevent sticking.
  7. While the noodles cook, thinly slice 2 green onions (optional) and set aside for garnish.
  8. Drain the noodles in a colander, rinse briefly under cool water to stop the cooking, and set aside.
  9. Heat a large wok or large skillet over medium-high heat. Add 1 tbsp neutral cooking oil (15 ml, vegetable, canola, or grapeseed) and swirl to coat the pan.
  10. Add 1 lb ground turkey (450 g, 93% lean or similar) to the hot pan. Break it up with a wooden spoon or spatula and cook, stirring occasionally, until the turkey is browned and cooked through, about 5 to 6 minutes. Season with a pinch of salt and black pepper to taste.
  11. Push the cooked turkey to the edges of the pan. Add the remaining 1 tbsp neutral cooking oil (15 ml) to the center, then add the minced garlic (4 cloves) and minced ginger (1 tbsp / 15 g). Stir them in the oil for about 30 seconds until fragrant, then mix everything together.
  12. Add the zucchini ribbons (2 medium zucchini, about 12 oz / 340 g) to the pan. Toss and cook for 1 to 2 minutes, just until the ribbons soften slightly but still have a little bite. They cook fast, so don't walk away.
  13. Pour the prepared sauce (chicken broth mixture) over the turkey and zucchini. Toss to coat everything and let it simmer for about 1 minute to meld the flavors.
  14. Add the drained rice noodles (8 oz / 225 g, cooked) to the pan. Toss everything together gently until the noodles are evenly coated with the sauce and warmed through, about 1 to 2 minutes. Taste and adjust seasoning with more salt and black pepper if needed.
  15. Divide the stir-fry among bowls. Top with sliced green onions (2, optional) and a sprinkle of sesame seeds (1 tsp / 5 g, optional) if you like.