Gluten-Free Asian Watermelon Turkey Bowl Recipe
Ingredients
Meat:
- 3 ½ pounds turkey breast
Turkey Marinade:
- ¼ cup tamari gluten-free soy sauce
- ¼ cup rice vinegar
- ¼ cup sesame oil
- 1 tablespoon fish sauce
- ½ cup pineapple juice
- ½ cup orange juice
- 2 cloves of chopped garlic
- 2 tablespoons finely chopped fresh ginger
- ½ jalapeno sliced
- 1 lemon fresh squeezed juice
- 1 lime fresh squeezed juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon crushed red pepper
Bowl:
- 1 ½ packets maifun rice noodles
- 2 cups of chopped crimini mushrooms
- 1 tablespoon cooking oil of your choice
- 1 head fresh spearmint chopped
- 1 head fresh basil chopped ideally Thai basil but I used regular basil
- 1 head fresh cilantro chopped
- 1 small or ½ large watermelon cubed
- 2 English cucumbers cubed
- 2 carrots shredded
- ½ head of green onions chopped
- 3 tablespoons black sesame seeds
- 3 tablespoons roasted sesame seeds
Instructions
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Marinate the turkey
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Chop your mushrooms and season them with a dash of salt.
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Prepare your fresh toppings. Chop and cube your cucumber, watermelon, and green onion. Shred your carrots.
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Next, chop your herbs that will also serve as toppings. These are your basil, spearmint, and cilantro.
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Prepare the turkey. Add a tablespoon of cooking oil to a wok and heat. As your oil is heating, strain your turkey, leaving the leftover marinade in the bowl - when we cook it down this will become our topping sauce. When your oil is sizzling, add the turkey chunks. Cook until they are browned and juicy.
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Place your rice noodles in a ceramic bowl and boil a kettle full of water. When your water is boiled, pour over your rice noodles and let sit for 10 minutes.
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Pour your leftover marinade into a medium saucepan and heat.
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Simmer until you see your sauce start to brown and thicken - this should take about 10 to 15 minutes. Remove the sauce from heat, and strain into a medium bowl.