• Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high. Wash and dry all produce.
• Meanwhile, core, then thinly slice peppers.
• Juice half the lime. Cut remaining lime into wedges.
• Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
• To a small bowl, add oyster sauce, ginger-garlic puree, half the stock powder, lime juice, 1/4 cup (1/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Stir to combine. (NOTE: This is your sauce mixture!)

• To the boiling water, add chow mein noodles. Cook for 1-2 min, uncovered, until tender.
• Drain noodles, then rinse under warm water.
• Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil. Sprinkle half the Cumin-Turmeric Spice Blend and remaining stock powder over top, then gently toss to coat.
• Using a pair of scissors, make a few cuts in the pot to cut up noodles.
• Set aside.

• Heat a large non-stick pan over high.
• When hot, add 1/2 tbsp (1 tbsp) oil, turkey and remaining Cumin-Turmeric Spice Blend. Season with salt and pepper. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
• Add half the sauce mixture. Season with salt and pepper. Stir to coat.
• Transfer turkey mixture to a large bowl. Cover to keep warm.

• Reheat the same pan over high.
• When hot, add 2 tbsp (4 tbsp) water, 1/2 tbsp (1 tbsp) oil, then peppers, and carrots. Cook for 2-4 min, stirring often, until tender-crisp and liquid has absorbed.
• Add remaining sauce mixture. Season with salt and pepper. Stir to coat.
• Transfer veggies to bowl with meat, then stir to combine.
• Rinse and wipe out pan.

• Reheat the same pan over medium-high.
• When hot, add 2 tbsp (4 tbsp) butter. Swirl pan 30 sec, until melted. Add noodles. 
• Cook 4-5 min, stirring occasionally, until noodles are slightly crisp. (Tip: Less stirring means more crispy noodle bits!)
• Add spinach and half the crispy shallots. Stir 1 min, until wilted.

• Divide noodles between plates.
• Top with turkey and veggie mixture.
• Sprinkle remaining crispy shallots over top.
• Squeeze a lime wedge over top.
• Toss noodles with turkey and veggie mixture before digging in!

If you've opted to get turkey, add 1/2 tbsp (1 tbsp) oil to the pan, then add turkey and remaining Cumin-Turmeric Spice Blend. Cook turkey in the same way the recipe instructs you to cook the beef and pork mix.**