Recipe

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• 1 lb ground turkey
• 1 (8 oz) can tomato sauce
• 1 (4 oz) can mushrooms
• 1 tbsp chili paste or 1 tbsp chopped chile
• 2 tbsp sesame oil
• 1/4 cup finely chopped fresh cilantro
• 1 (12 1/2 oz) package taco seasoning
• 1/4 cup water
• 0.5 (9 oz) package rice vermicelli, approximately
• 1 avocado
• 3 garlic cloves
• 1 jalapeno pepper
• 1 cup greek yogurt
• 3 green onions
• 1 tomato
• 1/2 cup cheese, shredded

• 1 Brown ground turkey in a large skillet over med high heat and drain.
• 2 Add tomato sauce and drained mushrooms. Cook at medium.
• 3 Stir in taco seasoning, water and chili paste (or peppers).
• 4 Simmer for 10 minutes.
• 5 Prepare vermacelli according to the package.
• 6 Stir in vermacelli, cilantro and sesame oil to sauce.
• 7 Keep over low heat for 5-8 minutes, stirring regularly, until noodles are soft.
• 8 In a food processor, grind jalapano pepper (take out the seeds) and garlic.
• 9 Add avacado and grind until smooth.
• 10 Add Greek yoghurt and mix until consistent texture.
• 11 Place sauce and noodles in a bowl.
• 12 Top with avacado dip.
• 13 Sprinkle with chopped green onions, chopped tomatoes and shredded cheese.