Jazzie and Tahlia: Veggies, turkey and Shirataki noodles in peanut sauce

I love Asian inspired dishes! Growing up in the Netherlands we had a lot of Indonesian food and one of my favorite things to eat was noodles in peanut sauce. I've been making my own peanut sauce for years, but decided to lighten it up since starting my weightloss journey and being healthier.

This recipe makes 2 very generous portions (or do what I did and make two smaller portions and have the lefovers for lunch the next day), but it's very low in fat and calories and loaded with fiber and protein.

Ingredients:

8 ounces of extra lean ground turkey
1 small red pepper, chopped
2 shallots, chopped
1 jalapeno, chopped
1 bunch of baby broccoli, cut in small pieces
ginger
garlic
1 bag Shirataki tofu noodles
1/4 cup chopped cilantro
2 green onions, sliced

For the sauce:

1 cup light coconut milk
1/4 cup Better 'n Peanut Butter
juice of 1/2 lime
2 Tbs dark brown sugar
2 Tbs low sodium soy sauce
1 Tbs chili garlic paste

Start out by seasoning the turkey with some salt and cooking it until no longer pink. Transfer to a plate and set aside. In the same pan, saute the vegetables with as much garlic and ginger as you like (I like a LOT!).

When the vegetables are just starting to get soft, add the cooked turkey and stir.

To make the sauce, add all the ingredients into a small saucepan and bring to a boil. Add to the pan with the turkey, veggies and cilantro and stir to combine.

Divide the noodles among two bowls and top with the turkey/veggie mixture. Sprinkle with the green onions and enjoy.

A few things...

I like this peanut butter a lot. Eating it plain is okay, but using this for cooking is awesome. It only has 2 WW points per serving vs 5 for the regular kind. I've been making peanut sauce for years and I cannot tell the difference when I use this product instead of the real thing. You can buy it at Trader Joe's and I hear that Target sells it as well.

I'm telling ya, good stuff.

These "noodles" are awesome! Granted, they smell a bit strange (kind of fishy), but as long as you rinse and dry them very well and serve them with any kind of sauce, you will never know these are made from tofu. Even my girls eat them. You can find them in the refrigerated section by the other tofu. See, they look just like the real thing:

Behold my ginger-garlic paste. I got this idea from Aarti Party on Food Network (I love her and want to try everything she makes!). You simply take equal amounts of ginger and garlic and puree it all together in the food processor. This stuff will keep in the fridge for several weeks, but if you use ginger and garlic as much as I do, it won't last long! For this recipe I used about 2 Tbs of this stuff in the peanut sauce and another 2 generous Tbs in the veggie mixture.

Whenever I have something spicy like this, I like to eat it with a simple salad of thinly sliced cucumbers, onions, sugar and rice vinegar. Just like my tomato soup, this is something that reminds me of my grandmother since she used to make it a lot...

Only four ingredients, so simple yet so delicious!