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is a link to my website where you can find the recipe for the Lo Mein: On my website there are hundreds of meal prep, snack, and macro friendly dessert recipes that I have developed over the years. There are no targeted ads, no pointless life stories and endless scrolling to get to the ingredient list, just the recipes. I have a subscription based model where Gold Members have access to every recipe on the site, which is under $5/month with annual memberships. If that's not your thing, there is also a Silver level membership that is free for life, still ad free, and you get access to more than 40% of the recipes. Registering to become a member, whether that is a Gold or Silver (free) member, is the best way you can help support what I do. I appreciate all of you more than you know 😎 INGREDIENTS 2 lbs (908 g) ground turkey or chicken ¼ lb (113 g) carrots ½ medium (100 g) onion 1 medium (150 g) red pepper ½ lb (227 g) mushrooms 2 cups (120 g) coleslaw mix 1½ cups (45 g) spinach 2 tbsp (30 ml) olive oil 7 oz (200 g) lo mein noodles or pad thai rice noodles for gluten free FOR THE SAUCE 1½ tbsp (30 g) honey 2⅓ tbsp (35 g) soy sauce 1½ tsp (15 g) sriracha ¾ tbsp (18 g) hoisin sauce 1 tsp (4 g) ground ginger 1½ tbsp (23 g) water INSTRUCTIONS FOR THE NOODLES 1. Prepare the noodles according to the instructions on the package. FOR THE TURKEY/CHICKEN 2. Add some oil to a skillet over medium high heat. Add in the turkey and cook it until it has browned. Season lightly with salt and pepper. Remove from heat. FOR THE VEGETABLES 3. Wash and prepare all of your vegetables. Cut your red pepper, onion, and mushrooms into thin slices so they cook quickly. Use a vegetable peeler to create ribbons out of your carrots. You'll want to do all of this prep work before you start cooking them, the cooking process goes fast. 4. In a large pot, add some oil and add the onion. Cook for 2-3 minutes or until they have begun to develop color. 5. Add in the coleslaw mix. Stir and cook for a minute or two. 6. Make room in the pot and add the red pepper to the pot. Allow them to develop a bit of color then add in the shredded carrots and stir. Continue to cook until the vegetables have softened. 7. Stir in the spinach and allow it to wilt. 8. For the mushrooms I prefer to cook them separately so they can develop color. If you are feeling lazy you can throw them in at any point of the cooking process. I like to add them to a dry skillet over medium heat, salt them, and cook them until they have browned. Add them to the pot with the other vegetables. FOR THE LO MEIN 9. Mix all of the sauce ingredients together in a bowl. 10. Drain the water from the noodles and add them to a skillet with the sauce. You just want to toss the noodles with the sauce so they are evenly coated. 11. Add the noodles and turkey to the large pot with the vegetables. Stir to incorporate and season with salt and pepper as needed. PLATING 12. This recipe makes 5 servings. Divide your ingredients evenly 5 ways. Calories: 557kcal | Carbohydrates: 57g | Protein: 40g | Fat: 19g
