Turkey pineapple noodle bowl

Squeeze the lime over top the bowl before digging in for a fresh citrus flavour
Bowl of noodles, minced turkey, pineapple, red peppers and grated carrots
4 servings / 20 min 

Prep 10 min / Cook 10 min 

  • 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)
  1. In a large nonstick skillet, heat oil over medium high heat. Cook, turkey, pepper, shallot, garlic, ginger and hot pepper flakes, stirring and breaking up turkey for 8 minutes or until no longer pink. Add cilantro and soy sauce; cook, stirring for 1 minute. Stir in pineapple and remove from heat; keep warm.
  2. In a small pot of boiling water, cook rice noodles for 1 minute or until tender but firm. Drain well and divide among 4 bowls. Top with turkey mixture. Sprinkle carrots over top and add lime wedge and cilantro if using.
Nutritional info per serving ( 1 of 4) 
  • Calories 340
  • Protein 27 g 
  • Total fat 9 g 
    Saturated fat 2.5 g 
    Cholesterol 110 mg 
  • Carbohydrates 34 g 
    Fibre 2 g 
    Sugars 6 g 
    Added sugars 0 g 
  • Sodium 350 mg 
  • Potassium 510 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.

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