Recipes>Turkey Recipes

Dr Rupy’s Tahini and Gochujang Noodle Broth with Turkey

by Dr Rupy Aujla from The Doctor’s Kitchen: Healthy High Protein

Easy

Serves 2

This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.

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Delicious, protein packed meals

From the book

The Doctor’s Kitchen: Healthy High Protein

Dr Rupy Aujla

The Doctor’s Kitchen: Healthy High Protein

A collection of simple and delicious recipes that champion meat, dairy and plant-based protein

Backed by the latest scientific research on how to balance protein, fibre and nutrient-rich vegetables

Dr-led advice on how to pack your plate with nutrients

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Introduction

The creaminess of tahini with the sweet spice of gochujang is a combination I adore. It’s not traditional in any way, but it works really well with the mince and crunchy mangetout. Black sesame seeds add an unusual colour contrast, and a slightly deeper flavour but feel free to use regular white sesame seeds that also add extra calcium and protein.

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Ingredients

Method

First make the broth. Add the tahini, 2 tablespoons of soy sauce and the gochujang to a large saucepan over a low heat and gradually whisk in the water. Cook gently until heated through, and smooth and creamy. Season with salt and pepper.

Heat 1 tablespoon of the oil in a large sauté pan over a medium–high heat. Add the mince or finely chopped meat and cook for 6–8 minutes, breaking it down into small pieces with a spatula, until browned in places and starting to crisp, then scoop it out with a slotted spoon into a bowl and set aside.

To the same pan, add the remaining oil and the mushrooms and cook over a medium–high heat, stirring often, for 3 minutes until softened and starting to turn golden. Add the spring onions and mangetout and cook for another 2–3 minutes until just tender. Return the meat to the pan and toss through the vegetables with the remaining soy sauce and heat through briefly.

Add the noodles to the pan with the creamy tahini broth, stir to combine with the liquid, then heat through briefly over a low–medium heat. Transfer the hot noodle broth to serving bowls. Spoon the mince and vegetable mixture on top and serve with lime wedges for squeezing over, the extra spring onions, sesame seeds and a drizzle of chilli oil.

Protein boost: Add more turkey or chicken.

Protein: 43.7g. Fibre: 9.1g. Plant Points: 5.5

Reviews

5 out of 5 stars

2 Ratings

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Ingredients

Method

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