Paleo Vietnamese Zoodle Stir-Fry with Ground Turkey

Instructions

1. 1Place a 30.48 cm skillet or wok over medium-high heat. Add the 1 tablespoon of sesame oil and heat until it shimmers, about 1 minute.
2. 2Add the about 450 g of ground turkey to the hot skillet. Cook, breaking it apart with a spoon, until it is browned all over, about 5-7 minutes. The turkey should reach an internal temperature of 74°C.
3. 3Add the 2 cloves of minced garlic and the 1 teaspoon of grated ginger to the skillet with the turkey. Stir and cook for 1 minute until fragrant.
4. 4Add the 1 medium red bell pepper, cut into thin strips, and the 6 cups of zucchini noodles to the skillet. Stir-fry for 3-4 minutes, until the zucchini noodles are tender but still have a slight crispness.
5. 5While the vegetables cook, in a small bowl, whisk together the 3 tablespoons of coconut aminos, 1 tablespoon of lime juice, and 1/4 teaspoon of red pepper flakes.
6. 6Pour the sauce mixture over the turkey and vegetables in the skillet. Toss everything together to coat evenly and cook for 1 minute more.
7. 7Remove the skillet from the heat. Garnish with the 3 stalks of sliced green onions and serve immediately.

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