Tingly Szechuan Pepper Turkey Noodles

7 Feb

I ripped this recipe out of my rachael ray magazine. I didn’t have many expectations and didn’t have szechaun pepper :). This still came out quite tasty. Would definitely make it again!

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Tingly Szechuan Pepper Beef Noodles
adapted from rachael ray magazine

ingredients

Salt
1 pound thin spaghetti
3 tablespoons vegetable oil
1 pound ground turkey
1 onion, minced
1 small jalapeno minced
4 large cloves garlic, minced
1 piece (1 inch) ginger, minced
2 teaspoons szechuan pepper (didn’t have used a dash of cayenne)
2 teaspoons chinese five-spice powder
1/4 – 1/3 cup tamari (dark soy sauce)
2 cups shredded iceberg lettuce
1 bunch scallions, thinly sliced on an angle
Chili oil or sriracha, for serving

directions
Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. crumble ground turkey into the hot oil.
Add the onion, chile, garlic, ginger, cayenne pepper and five-spice powder to the turkey. Stir-fry until the onion is slightly softened, 2 minutes.
Add the noodles to the turkey mixture. Stir in the tamari. Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or sriracha).

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