Turkey & Broccoli Asian Stirfry

•3.5 oz. black rice noodles

•7 oz. turkey fillet, chopped

•1 broccoli, diced into florets

•1 tbsp. olive oil

•4 tbsp. soy sauce (wheat free)

•2 tsp. sesame oil

•1 tbsp. rice vinegar

•1 tbsp. grated ginger

•2 tbsp. spring onion, chopped

•handful coriander, to serve

Cook the noodles according to the instructions on the packaging. Strain and rinse with cold water, then set aside.

In a wok or deep pan, heat the olive oil and fry the turkey for about 3-4 minutes. Add in the broccoli florets and fry for another 1-2 minutes. Next, pour half a cup of water and 3 tbsp. of soy sauce, then cook until all the water evaporates and the broccoli is tender (about 10 minutes).

In the meantime, mix together the remaining soy sauce, sesame oil, vinegar, grated ginger, and mix well.

Once turkey and broccoli are ready, add in the cooked noodles and heat it for a 2-3 minutes. Take off the heat, pour in the sauce and gently mix.

Serve with chopped spring onions and coriander leaves.

*For Adrenal Support this recipe can be mixed and matched: for breakfast eat only the Turkey and the broccoli, for lunch enjoy the whole dish, then for dinner make a broccoli and vegetable stirfry over black rice noodles.

*Make this recipe your own with substitutions. Use rice in place of noodles, use chicken, pork or beef in place of turkey or use bok choy, cabbage and green onions instead of broccoli. It's the sauce and the format that makes this delicious.