Easy Asian Noodle Stir Fry January 09 2015

Easy Asian Noodles Made With Skinny Dip NoodlesServes 4
(created by Lisa Chong)
2 bags Skinny Dip 0 Carb Angel Hair
1 lb ground turkey breast (no skin)
2 small eggs, lightly beaten
1 small carrot, halved & sliced
1 small zucchini, halved, seeded & sliced
1 small bell pepper, sliced
2 cloves garlic, minced
1 small onion, diced fine
1/4 cup chopped cilantro leaves
3/4 cup low sodium chicken broth
2 tablespoons low sodium soy sauce
2 teaspoons oil
1 teaspoon garlic chili sauce
1/4 teaspoon ground ginger
Sriracha sauce (optional garnish) 
Remove zucchini seeds by slicing in half down the center, then scraping with a cereal spoon. Rinse and drain noodles. Chop into smaller pieces and add to a bowl. Drizzle with 1 tablespoon soy sauce and toss to mix; let sit. Mix 2 soy sauce, broth, chili sauce and ginger in a small cup.

Heat oil in a wok or nonstick skillet with high sides on medium high. Add onion and garlic.  Cook 30 seconds and add ground turkey. Break up with a spatula while stir frying to cook evenly. When turkey is almost done, stir in bell pepper, zucchini and carrot. Stir fry 5 minutes, then push to the side and cook the eggs. Break egg into pieces with a spatula and mix with meat & veggies.

Keep heat high and add broth mixture. Slowly stir in noodles and cilantro while stir frying. When extra liquid has evaporated serve and garnish with drizzles of Sriracha sauce.
Nutrition Per Serving
Calories: 166     Carbs: 6 grams     Protein: 22 grams
Fat: 6 grams     Sodium: 634 mg     WW Points Plus: 4