Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Bring a large pot of water to a boil; cook noodles, stirring occasionally, until tender, about 6 minutes. Drain and toss with 1 teaspoon sesame oil.
Heat remaining sesame oil in a large saucepan over medium heat. Add turkey, onion, and garlic to the hot oil. Cook, stirring occasionally, until ground turkey is no longer pink, about 5 minutes. Drain excess grease and return to the pan.
Pour in chicken broth, water chestnuts, soy sauce, and onion soup mix. Stir until well combined. Add celery, snap peas, and bell pepper. Cook and stir until slightly softened, 3 to 5 minutes.
Add noodles and bean sprouts to the pan. Stir to combine and serve immediately, topped with red pepper flakes.
Cook's Notes:
Substitute ground beef or chicken if desired. Use beef broth if using ground beef.
Rice in place of the noodles works great. I've even used leftover vegetables.
You can find lo mein noodles in the Asian foods section of most major supermarkets. If you can't find lo mein, you can substitute linguine or spaghetti.
Nutrition Facts (per serving)
| 497 | Calories |
| 16g | Fat |
| 54g | Carbs |
| 37g | Protein |
