Biggest Loser Spicy Szechuan Noodles
This protein-rich Biggest Loser Spicy Szechuan Noodles dish is much lower in fat than your typical peanut noodle dish at your favorite restaurant. A restaurant entree can have as much as 20 grams of fat per serving and over 1600 mg of sodium. This much-improved version is perfect for a spa dinner and is every bit as savory and satisfying as its higher calorie counterpart.
- 6 oz dry 100% whole grain udon noodles
- 1/2 cup all-natural low-sodium chicken broth
- 12 oz lean ground turkey
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 teaspoons low-sodium soy sauce
- 1/2 cup finely chopped whole scallions (green onions)
- 2 cups bean sprouts
- Thai Green and Red Chilis, to taste
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons coconut sugar
- 1/2 teaspoon chili-infused olive oil
- 1/2 salt-free Szechuwan seasoning
- 1-1/2 tablespoons creamy peanut butter
- 1 tablespoon rice vinegar
- In a small bowl, mix the soy sauce and coconut sugar. Add the oil and seasonings and mix well until combined. Whisk in peanut butter until smooth. Whisk in vinegar until smooth.
- Use immediately, or keep in the fridge for up to 5 days.
- Cook the noodles according to package directions
- In a small mixing bowl, whisk together 1 full recipe of Asian Peanut Sauce and broth until well combined. Set aside.
- In another small bowl, mix the ground turkey, garlic, ginger, soy sauce and 1/4 cup of the scallions, until combined.
- Place a large non-stick skillet or wok over high heat. When hot, mist with Canola Oil Cooking Spray and add the turkey mixture. Cook, breaking the meat into small chunks, for 3 minutes, or until lightly browned and cooked through.
- Add the peanut sauce mixture to the meat mixture and cook for 1 additional minute, or until hot. Remove from heat.
- Divide the noodles among 4 bowls. Top each with one-quarter of the turkey and sauce mixture.
- Top each bowl with 1/2 cup of the bean sprouts. Divide the remaining 1/4 cups scallions among them.
- Top with chilis, if desired. Serve immediately.
NBC’s BIGGEST LOSER program is conducted at the Biggest Loser Resorts, Utah. Adapted from The Biggest Loser Flavors of the World Cookbook by Chef Devin Alexander and The Biggest Loser Experts and Cast with Melissa Roberson. Copyright © 2011 by Universal Studios Licensing LLLP. Reprinted by permission of Biggest Loser Resort.