Ingredients
2 ounces thick rice noodles1/2 pound lean ground turkey1 small onion, chopped1/2 cup shredded red cabbage1/2 cup chopped fresh kale1/4 cup packed fresh parsley sprigs, chopped1 teaspoon coconut or olive oil1/2 teaspoon pepper1/4 teaspoon salt3 green onions, thinly sliced1 jalapeno pepper, sliced2 teaspoons Sriracha chili sauceThai peanut sauce, optional
Preparation
Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey, onion, cabbage and kale over medium-high heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking turkey into crumbles.
Drain noodles; add to skillet. Stir in parsley, coconut oil, pepper and salt. Serve with green onions, jalapeno, chili sauce and, if desired, peanut sauce.
