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Preparation time: 40 minutes

Serving: 4

Calories: 475 cals


1 package dried lo mein noodles
15 ounce sliced water chestnuts (drained)
4 tsp of toasted sesame oil
1 envelop of onion soup
1 lb John Henry’s ground turkey
1 c. sugar snap peas
Red pepper flakes (1 pinch- optional)
1 c. diced onions
¼ c. of dried red bell pepper
1 ½ tbsp. of minced garlic
12 ounce fresh mung bean sprouts



Preparation time: 20 minutes

Cooking time: 20 minutes

Boil a large pot of water and cook noodles. Stir for 6 minutes until it becomes tender. Add one teaspoon of sesame oil and then drain and toss.

Add sesame oil in a large pan and heat it under medium heat. Add onion and garlic. Then place turkey. Stir occasionally for 5 minutes as you cook until the ground turkey changes color. Drain the grease and then return the turkey to the pan.

Add water chestnuts, chicken broth, onion soup mix, and soy sauce. Stir the mixture well until it is combined. Ad snap peas, celery, and bell pepper. For the next 3 to 5 minutes, cook and stir softly.

Add bean sprouts and noodles onto the pan. Combine the mixture and serve the meal once it is ready. Top the serving with red pepper flakes.

Options to note:

Use either ground chicken or beef. If you are using ground beef, use beef broth.

Substitute rice with noodles. You can also add other sorts of vegetables.

Find lo mein noodles in any Asian food section in the major retail shops like supermarkets. Substitute lo mein with spaghetti or linguine.



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