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.
Make the Bowls
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.
Video
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