1. Saute Mushrooms

   Prepare ingredients. Set pan to high heat for 1 minute. Add oil & ginger. Cook & stir until fragrant, about 30 seconds. Stir in mushrooms & soy sauce. Cook for 2-3 minutes. Add in stock & cook for 3-4 minutes. Stir in lime juice & sesame seeds.

   • 2 Tbsp Sesame Seed Oil
   • 4 tsp , minced Ginger Root
   • 910 g , thinly sliced Cremini Mushrooms
   • 2 Tbsp Soy Sauce
   • 125 g Vegetable Stock
   • 1 , juiced Lime
   • 2 tsp Toasted Unsalted White Sesame Seeds
2. Cook Ramen

   Bring water to a boil in a small saucepan. Add the noodles & cook for 2-3 minutes, until noodles are tender. Drain. Set a pan to medium high for 1 minute. Add oil, garlic & spring onions. Cook & stir until fragrant, about 30 seconds. Add noodles & stir fry until noodles are coated & warmed through, 1-2 minutes. *Add a little more oil as desired.

   • 950 ml Water
   • 280 g Ramen Noodles
   • 1 Tbsp Sesame Seed Oil
   • 2 , minced Garlic Cloves
   • 4 , thinly sliced Spring Onions
3. Cook Turkey

   Prepare ingredients. Set a pan to medium high heat for 1 minute. Add oil & onion. Cook until softened, about 3 minutes. Add garlic, ginger and water chestnuts, cook for 1 minute more. Add ground turkey. Cook for 4-5 minutes or until golden brown. Stir in soy sauce & lime juice. Remove from heat.

   • 2 Tbsp Sesame Seed Oil
   • 1 , diced White Onion
   • 4 , minced Garlic Cloves
   • 4 tsp , minced Ginger Root
   • 2 cans , finely chopped Fresh Water Chestnut
   • 450 g Turkey Mince
   • 4 Tbsp Soy Sauce
   • 2 , juiced Limes
4. Serve and Enjoy!

   Pair with good music.

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By Innit Culinary Team