Buckwheat Noodle Turkey Stir Fry

Just to let you know: I've reintroduced some grains, which aren't strictly paleo. This recipe includes grains. Feel free to remove them and substitute for more chopped or spiralised veg to make this paleo. Thanks! 

A colourful, tasty stir fry with ground turkey, gluten free buckwheat noodles and lots of veggies. Quick to make and full of Asian flavour. Low FODMAP and dairy free. 

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As you know by now, I love Asian flavours. I love crispy pork, turkey or chicken fried with soft glossy veggies, a tangle of noodles and a slick of nutty sesame oil. 

Like this. 

Buckwheat Gluten Free Noodle Turkey Stir Fry

This stir fry is great to make for a midweek meal, or when you need to make a nutritious, filling lunch. It's gluten free, although check your brand of buckwheat noodles to make sure. I've used King Soba's buckwheat and sweet potato noodles here, which cook to a pleasing pinkish colour.  There's also some pak choi, spring onions and turkey. Can you believe there are two whole pak choi cabbages tucked into this frying pan? 

Brilliant, right? 

Buckwheat Gluten Free Noodle Turkey Stir Fry

Feel free to add any other veggies you have in the fridge - thinly sliced or spiralised carrots will work well here, too - or use courgettes or zucchini. And if you don't eat soy, try a splash of coconut aminos instead for a soy sauce-like flavour. 

Buckwheat Noodle Turkey Stir Fry
Serves 2
1 tsp mild, unflavoured coconut oil
200g ground/minced turkey thigh
1 tsp coconut sugar
pinch of salt
2 spring/green onions, washed and trimmed (use the green parts only for lower FODMAP)
2 pak choi cabbages, washed and trimmed
2 tbsp gluten free soy sauce, tamari or use a dash of coconut aminos instead
1 tsp sesame oil
pinch of salt
1 bundle sweet potato and buckwheat noodles

First, cook the turkey. Melt the coconut oil in a large frying pan and add the turkey until cooked through and sizzling - about 5-10 minutes. Sprinkle in the coconut sugar and the salt and allow it to caramelise a little in the pan, adding flavour and colour to the turkey. 

Prepare the green/spring onions and the pak choi, cutting them into 1-2 inch slices, and add to the turkey. Add the tamari and turn the heat down slightly, allowing it all to cook and wilt down. 

Bring a pan of water to a boil and add the noodles. Stir to separate them, and then leave to cook for 5-6 minutes. Once tender, drain and rinse with cold running water. 

Add the noodles to the turkey stir fry and toss to coat well. Add the sesame oil and the pinch of salt to taste, and then serve hot. 

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