Turkey pineapple noodle bowl | Heart and Stroke Foundation

Ingredients

• 1 tsp (5 mL) canola oil
• 1 pkg (450 g) ground turkey
• 1 red bell pepper, diced
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 tbsp (15 mL) minced fresh ginger
• 1/4 tsp (1 mL) hot pepper flakes
• 3 tbsp (45 mL) chopped fresh cilantro
• 2 tbsp (25 mL) sodium reduced soy sauce
• 1 cup (250 mL) diced fresh or canned pineapple
• 4 oz (125 g) vermicelli rice noodles
• 1 carrot, shredded
• 1 lime, cut into wedges (optional)
• Fresh cilantro leaves (optional)