1 tsp Extra Virgin Olive Oil
10 oz Extra Lean Ground Turkey
6 oz Buckwheat Soba Noodles (dry)
½ Cucumber (large, sliced)
2 tbsp Soy Sauce (Low Sodium, divided)
2 tbsp Tahini Sea Salt & Black Pepper (to taste)
1 tsp Sesame Seeds (toasted)
½ tsp Chili Flakes
2 stalks Green Onion (chopped)
1
Directions
- Heat the oil in a deep pan over medium heat. Add the turkey and cook for 10 minutes,
stirring and breaking it up as it cooks.
- Add the noodles and pour in enough water to barely cover them. Cover the pan with a lid and simmer for 10 minutes, stirring occasionally and adding more water as needed.
- Meanwhile, add the cucumber and half of the soy sauce to a bowl. Toss the cucumber until evenly coated.
- Once the noodles are cooked, remove the lid. Add the tahini, remaining soy sauce, salt, and pepper. Stir until well coated. If the mixture seems too dry, add a splash of water and stir to combine.
- Divide the noodles and cucumber mixture evenly between plates. Top with sesame seeds, chili flakes, and green Enjoy!
Notes
2
Leftovers
Refrigerate the noodle and cucumber salad in separate airtight containers for up to two days.
Serving Size
One serving is approximately 1 1/4 cups of noodles and 1/4 cup of cucumber.
Ingredients
1 tsp Extra Virgin Olive Oil
10 oz Extra Lean Ground Turkey
6 oz Buckwheat Soba Noodles (dry)
½ Cucumber (large, sliced)
2 tbsp Soy Sauce (Low Sodium, divided)
2 tbsp Tahini Sea Salt & Black Pepper (to taste)
1 tsp Sesame Seeds (toasted)
½ tsp Chili Flakes
2 stalks Green Onion (chopped)