Turkey Vegetable Stir-Fry with Carrot & Cilantro-Tossed Rice Noodles

Directions

1. Soak the flat rice noodles in boiled water just off the boil for about 10 minutes, then drain and rinse under cool water.
2. Wash and dry all fresh produce, then trim and small-dice the zucchini and bell pepper; place them in a bowl.
3. Peel and mince the shallot and garlic, and add them to the veggie bowl.
4. Preheat a nonstick skillet over medium heat, then swirl in a bit of oil to coat the bottom.
5. Add the turkey to the skillet and cook, breaking it up with a spoon, until browned and crumbly, about 4-5 minutes; transfer the mixture back to the separate bowl.
6. Grate the carrots and chop cilantro leaves; add the carrot to the bowl with the cilantro and set aside.
7. Return the turkey to the skillet, add soy sauce, honey, and chili-garlic sauce, and cook until the mixture thickens and vegetables are tender, about 3-4 minutes more; remove from heat.
8. Drain the noodles, add them to the bowl with carrot and cilantro, then squeeze lime juice over top and drizzle in a little oil; toss to combine and serve with the turkey-vegetable mixture.