Spicy Thai Turkey Noodle Soup

Ingredients

• 6 oz packaged rice noodles, or vermicelli
• 2 tsp sesame oil
• 4 medium uncooked scallion(s), green and white parts, divided and chopped
• 1 medium jalapeño pepper(s), seeded and minced
• 1-2 Tbsp ginger root, minced
• 1 pound cooked ground turkey
• 7 cup(s) fat-free beef broth or vegetable stock
• 2 Tbsp Tamari (wheat free soy sauce)
• 1/2 cup(s) frozen green peas, baby size
• 2 Tbsp cilantro, chopped
• 1 Tbsp hot pepper sauce, or sriracha sauce
• 2 cloves minced garlic
• Handful of cremini mushrooms
• 1 tsp sea salt

Instructions

1. Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces.
2. Heat oil in a medium saucepan over medium-high heat.
3. Add white portion of onions, jalapeño, garlic and ginger and sauté 1 minute.
4. Add cooked ground beef and sauté 1-2 minutes, stirring constantly.
5. Add broth and soy sauce and bring mixture to a boil.
6. Reduce heat to medium-low, partially cover and simmer 10 minutes.
7. Add noodles, peas and mushrooms and simmer until noodles are just tender, 3 minutes.
8. Remove from heat and add green portion of scallions, cilantro and pepper sauce. Serve hot.

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