A lighter take on a traditional Sichuan favourite!
Heat neutral cooking oil in wok or shallow pan on medium-high heat. Cook ground turkey meat while breaking it up into small pieces. Drain excess liquid before adding in minced garlic and mustard greens.
Once turkey is cooked through, add in all remaining ingredients listed under “Minced Turkey Topping”. Stir until liquids are fully absorbed. This mixture can be prepared and stored in the fridge for up to a week.
In a separate saucepan, combine all the ingredients listed under “Sauce” and bring to a gentle simmer. Set aside and let cool. This mixture can be prepared in advance and stored in the fridge for up to a week.
When ready to cook, heat up minced turkey topping any way you prefer. At the same time, bring a pot of water to a boil and cook noodles until just tender. In another saucepan, heat up the sauce, adding in the remaining 4 cups of poultry broth (you can add more or less according to your preference) and bring to a gentle simmer.
When ready to assemble, divide the heated sauce equally between the four bowls. Add the noodles to each, followed by the minced turkey and remaining garnish (veggies and crushed peanuts).
Serve immediately and enjoy!