Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the turkey breast into thin strips. Finely shred the cabbage, cut the carrot into thin matchsticks, and slice the spring onion into rounds. Grate the ginger.
Mix the sauce
In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, grated ginger, and honey until the honey dissolves.
Cook the noodles and edamame
Cook the soba noodles in boiling water according to the package instructions, usually 4 to 5 minutes. Add the frozen edamame to the pot for the last 3 minutes of cooking. Drain the noodles and edamame and briefly rinse them with cold water.
Sear the turkey and vegetables
Heat the sesame oil in a large pan over medium-high heat. Arrange the turkey strips in a single layer and cook for 2 minutes without stirring, then turn them over and cook for another 2 to 3 minutes, until cooked through. Add the cabbage and carrot and stir-fry for 2 minutes; the vegetables should remain slightly crisp.
Finish the noodles
Add the drained soba noodles, edamame, and prepared sauce to the pan. Toss for 1 to 2 minutes, until everything is heated through and evenly coated. Remove from the heat, stir in most of the spring onion, and divide among plates. Sprinkle with sesame seeds and the remaining spring onion.
