with Pickled Carrots and Cucumber
We've taken the traditional banh mi sandwich and turned it on its head! This quick and tasty meal has everything you love about the original, packed into a satisfying dinner with fluffy jasmine rice. Spicy mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party in a bowl! Ingredients: Ground turkey • Jasmine rice • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Cucumber • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Carrots • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Sesame seeds • Green onion.
Allergens
Utensils
Tags
Ground Turkey
250 g
Jasmine Rice
0.75 cup
Mini Cucumber
1 unit(s)
Carrot, julienned
56 g
Sesame Seeds
9 g
Miso Broth Concentrate
1 unit(s)
Hoisin Sauce
4 tbsp
Spicy Mayo
4 tbsp
Seasoned Rice Vinegar
1 tbsp
Green Onion
2 unit(s)
Sesame Oil
1 tbsp
Salt
0.25 tsp
Sugar
0.5 tbsp
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice. Reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Cut cucumber into 1/4-inch rounds.
- In a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar.
- Add cucumber and carrots, then toss to coat.
- Place in the fridge to pickle.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) sesame oil, then turkey.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- To the pan, add hoisin sauce, miso broth concentrate and half the sesame seeds.
- Cook for 1-2 min, stirring often, until turkey is coated.
- Drain pickled veggies and discard liquid.
- To the rice, add remaining sesame oil. Fluff rice with a fork and season with salt, if you like.
- Divide rice between bowls. Top with turkey, pickled veggies and green onions.
- Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.** Disregard instructions to drain excess fat.
840
kcal
Calories
50
g
Fat
7
g
Saturated Fat
90
g
Carbohydrate
19
g
Sugar
2
g
Dietary Fiber
31
g
Protein
130
mg
Cholesterol
1430
mg
Sodium
0.3
g
Trans Fat
650
mg
Potassium
125
mg
Calcium
4
mg
Iron
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with Garlic Flatbreads and Tomato-Cucumber Salad
