Turkey and Soba Noodles(Japanese buckwheat)

Entrees | 0 comments

Shared By: Shawn Show from the Sonoma Diet Cookbook by Dr. Connie Guttersen, R.D., Ph.D.

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 6 oz  dried (GF 100% buckwheat) soba noodles or (GF) spaghetti
  • 2 teaspoons  extra-virgin olive oil
  • 2 cups  fresh sugar snap peas
  • 2  medium red bell peppers, cut into thin strips
  • 2 teaspoons  minced fresh ginger
  • 4  cloves garlic, minced
  • 4  green onions, bias-sliced into 1-inch pieces
  • 12 oz  turkey breast tenderloin, cut into bite-size strips
  • 1 teaspoon  toasted sesame oil
  • ½ cup  bottled (GF) plum sauce (or any GF oriental/stir-fry sauce)
  • ¼ teaspoon  crushed red pepper


  • Cook soba noodles according to package directions; drain. Return to hot saucepan; cover and keep warm.
  • Meanwhile, pour olive oil into a wok or large skillet. (Add more oil as necessary during cooking.)  Heat over medium-high heat.  Stir-fry sugar snap peas, bell peppers, ginger, and garlic in hot oil for 2 minutes.  Add green onions.  Stir-fry for 1 – 2 minutes more or until vegetables are crisp-tender.
  • Remove vegetables from wok.
  • Add turkey and sesame oil to the wok. Stir-fry for 3 to 4 minutes or until turkey is tender and no longer pink.  Add plum sauce and crushed red pepper.
  • Return cooked vegetables to wok; stir to coat all ingredients with sauce.
  • Heat through.  Serve immediately over soba noodles.


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