Kim's Kitchen

Adding Glass Noodles Folding It All Together On a Bed of Rice with Spicy Mayo

Korean Noodle Bowls

This recipe easily makes enough to feed 6-8 people so it can be cut in half. The leftovers do reheat nicely though.

In a large skillet, brown Ground Turkey with a little Salt & Pepper. When cooked through, remove from skillet and set aside.

Bring to boil over high heat a large pot of heavily salted water. Add 2 T. Teriyaki Sauce to the water and add in Glass Noodles when it's at a full boil. Cook noodles for 5-6 minutes until soft. Drain, rinse under cold water and set aside. (Noodle notes: Sweet Potato/Glass Noodles make this dish, don't use regular pasta. You must season the water or the noodles will have no flavor. Don't let the color freak you out - they "clear" as they cook & cool. You cannot break these noodles like regular pasta - leave them super long. If you want them shorter, cut them after they're cooked. Noodles come in different size packages, just use as close to 1 lb as you can get.)

Add Olive Oil to large skillet and heat over medium-high heat. Add Broccoli Slaw Mix, Green Onions, Ginger, Garlic, 4 T. Teriyaki Sauce, Rice Wine Vinegar and Chili Powder. Fry until Veggies are starting to soften.

Lower the heat to medium and add Ground Turkey to the vegetables. Add Brown Sugar and cook 3-4 minutes, stirring frequently.

Carefully fold in Sweet Potato Noodles, mixing everything well. Once it's all mixed well, remove from heat and serve.

On your plate or in a large bowl, put a layer of white rice, top generously with Korean Noodle Filling and top with Spicy Mayo to taste. (You can make your own Spicy Mayo by simply adding a very generous amount of your favorite hot sauce to mayo.) Enjoy!

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