Easy Asian Noodle Stir Fry January 09 2015

Easy Asian Noodles Made With Skinny Dip NoodlesServes 4
(created by Lisa Chong)
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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) 
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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.
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Nutrition Per Serving
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Calories: 166     Carbs: 6 grams     Protein: 22 grams
Fat: 6 grams     Sodium: 634 mg     WW Points Plus: 4
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