Ants on a Tree
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The bold flavors of fresh ginger, garlic and bird’s eye chilis give this Ants on a Tree recipe a kick that any foodie will love!
Total Time
40 minutes
Serving Size
Servings: 2
4
ounces JENNIE-O® Lean Ground Turkey
1
teaspoon cornstarch
1
teaspoon Shaoxing wine
2
rolls mung bean vermicelli (bean thread noodles)
2
teaspoons oil
4
cloves garlic, minced
¼-inch piece ginger, grated
1
thinly sliced scallion, white and green parts separated
1
birds eye chili, minced, if desired
1
tablespoon tobanjan (spicy bean sauce)
1
tablespoon soy sauce
1/2
tablespoon dark soy sauce
1
teaspoon sesame oil
1/2
teaspoon brown sugar
1
cup water
1.
In bowl, combine turkey, cornstarch and wine. Marinate 15 minutes.
2.
Soak mung bean noodles in warm water 10 minutes. Drain.
3.
In wok or large skillet over medium heat, heat oil. Add garlic, ginger, white parts of scallion and chili. Cook 30 seconds.
4.
Add turkey. Cook, stirring, 3 to 4 minutes. Add tobanjan, soy sauces, sesame oil and sugar. Cook 1 to 2 minutes breaking meat up with back of spoon. Add water; bring to simmer. Always cook to well-done, 165°F as measured by a meat thermometer.
5.
Add noodles. Cover with lid. Cook 3 to 4 minutes or until noodles have absorbed sauce. Remove lid. Mix well. Top with scallion greens
Calories
399
Protein
10.6g
Carbohydrates
60g
Fiber
1.5g
Sugars
3.3g
Fat
8.9g
Cholesterol
40mg
Sodium
1086mg
Saturated Fat
1.8g
