This recipe is being posted out of sheer luck. Well, maybe some skill was involved, but there was luck there too. Getting dinner to the table last night was hectic to say the least. It was very busy and loud in my kitchen. I was hoping it would be yummy. I wasn’t convinced though as I scooped it into bowls. My cooking had been a touch distracted. I had two boys who equally wanted attention. One wanted to help me cook and CHOP food. The other had bumped his head as I started prepping and so he wasn’t in the mood to be left in the pack and play for an extended period of time. (He hit his head because he is a 7 month old baby who is already cruising along furniture and he has no fear!)

I learned to trust myself a little more. Or at least give myself some credit. This dish was so yummy! We were all raving about it.

Ginger Curry Turkey with Brown Rice Noodles

• 1lb ground turkey breast
• 1/2 sweet onion, chopped
• 1 garlic clove, chopped
• olive oil
• 2 tbsp Ginger Rice Vinegar
• 1/2 Tbsp Malaysian Ginger Curry
• 1/2 tsp sea salt
• 1/4 tsp red pepper flakes
• 2 head broccoli
• 4 small carrots, chopped
• a couple handfuls of spinach, chopped
• Brown rice noodles, cooked according to package
• Sambal Oelek, optional.

Combine the onion and garlic in a large pan or stir fry pan. Pour olive oil over to coat pan. Cook until onions begin to get tender. Add the turkey meat and begin to brown. Add the vinegar, curry powder, and sea salt.

Meanwhile cook the noodles according to package.

Once the meat is browned through add the red pepper flakes, carrots, and broccoli. Once veggies are tender add the spinach and cook until spinach wilts. Add the cooked noodles, breaking them apart into smaller pieces. Mix all together well. Serve in bowls with a scoop of Sambal Oelek if desired. It gives it a nice spiciness!