5 Spice Turkey Noodle Bowls

5 Spice Turkey Noodle Bowls

Biggest Loser® Approved.

With a peppery broth, lean turkey and sautéed vegetables, this low-fat take on a classic Asian recipe is great comfort food on cool nights. Ready in under 30 minutes.

Makes 4 servings 4
Prep time 10 minutes PTM
Total time Under 30 minutes PTM
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Nutritional Information

Calories 290 Fat 7g
Protein 35g Cholesterol 70mg
Carbohydrates 24g Sodium 390mg
Fiber 1g Saturated Fat 1.5g
Sugars 4g


2 teaspoons extra virgin olive oil, divided

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

2 teaspoons Chinese five spice powder, divided

8 ounces fresh button or shitake mushrooms, thinly sliced

1 teaspoon minced fresh garlic

1 (32-ounce) package reduced-sodium and fat-free chicken broth

2 tablespoons sweet chili sauce

8 ounces whole wheat udon noodles or whole wheat spaghetti

½ cup thinly sliced green onions


STEP 1: Heat one teaspoon oil in a medium skillet over medium-high heat. Add turkey and cook as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add one teaspoon Chinese five spice powder. Stir. Remove turkey from pan and set aside.

STEP 2: In same skillet, add remaining oil. Add mushrooms and cook until softened and liquid has evaporated. Add garlic and remaining Chinese five spice powder. Cook and stir for one to two minutes or until garlic is softened and spices are fragrant. Add chicken broth, turkey and sweet chili sauce. Cook over medium heat until warmed through.

STEP 3: Meanwhile, prepare noodles or spaghetti according to package directions. To serve, place ¾ cup of noodles into six bowls. Ladle one cup of soup into each bowl and sprinkle with green onion slices.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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