Brothy Chinese Noodles

Ingredients-
Olive oil cooking spray
1 pound of lean ground turkey
1 bunch of scallions, sliced, divided
3 cloves garlic, minced
2 Tablespoons fresh ginger, minced
4 cups low sodium chicken broth
1 cup of water
3 cups thinly sliced bok choy
8 ounces ( 1 package) Tofu Shirataki Noodles, angel hair
3 Tablespoons low sodium soy sauce
1 Tablespoon rice vinegar
1 bunch of cilantro, rinsed and roughly chopped
1 lime, quartered
1 small cucumber, sliced into matchsticks, for garnish

- Spray the olive oil into a large saucepan over medium heat. Add the ground turkey, all but 2 Tablespoons of the scallions, garlic, ginger and cook, stirring and breaking up the turkey, until no longer pink, approx. 5 minutes. Transfer to a plate.

-Add broth, water, bok choy, Shirataki noodles (that have been prepped as I described above. Boiled for 3-5 minutes then cut to a smaller size),
soy sauce and vinegar. Bring to a boil over medium high heat. Cook, stirring occasionally for 3-5 minutes.

-Return the turkey mixture to the pan and stir to combine. Line soup bowls with the cilantro. Ladle the soup into the bowls and garnish with reserved scallions and cucumber. Top it off with a squeeze of lime.
Enjoy!

*A cucumber is a young pickle, no?

Servings:
Protein- 16
Vegetables- 8

“Ever wonder about those people who spend $2 apiece on those little bottles of Evian water? Try spelling it Backwards”
George Carlin