Chili-Garlic Sweet Potato Veggie Noodles
with Ground Turkey and Spinach

Chili-Garlic, Sweet Potato, Veggie Noodles, ground turkey, spinach

Serves 4


  • 2 Tbsp Olive Oil
  • 1 pound ground turkey
  • 2 Tbsp chopped garlic
  • 2 Tbsp chopped fresh ginger
  • 1 cup spicy Szechuan chili-garlic sauce
  • 4 Tbsp reduced-sodium soy sauce
  • 4 Tbsp tahini
  • 1 1/2 cup water
  • 2 packages (12 oz each) Healthier Way Organic Frozen Sweet Potato Veggie Noodles – thawed
  • 1 package fresh baby spinach
  • chili oil, for garnish


(NOTE: take the sweet potato veggie noodles out of the freezer the night before and let defrost overnight in the refrigerator)

  1. Heat 1 Tbsp oil in stir-fry pan on MED-HIGH. Add ground turkey and cook, stirring, about 5-7 minutes until no longer pink. Remove from pan and set aside.
  2. Add the second TBSP of oil to the pan and heat on HIGH until oil faintly smokes. Add garlic and ginger; cook, stirring, 1 min, until soft but not browned. Add spicy Szechuan chili-garlic sauce, soy sauce, tahini, and water; stir to combine. Simmer 3-5 min.
  3. If you want crunchier noodles, pour the sauce into a bowl and set aside and cook the noodles (next) in the pan by themselves, then add the sauce back in after the noodles are crispy outside but tender inside.
  4. Add sweet potato noodles to pan; simmer, 5 min, until tender.
  5. Add the ground turkey and the spinach to pan; cover and simmer 5 min until the spinach is wilted. Ladle noodles and sauce into shallow bowls and drizzle with chili oil.