• 2 tbsp low sodium soy sauce
  • 1 tbsp black Chinese vinegar (Chinkiang vinegar)
  • 1 tbsp Shaoxing cooking wine
  • 2 tbsp Sesame oil
  • 1 tbsp Hot chili oil/sauce (I used LaoGanMa but sriracha or any other chili oil works fine!)
  • Ginger (3 tbsp grated)
  • Garlic (2 tbsp grated)
  • 1 lb ground turkey (thighs/dark meat)
  • 1 egg
  • ¼ cup panko bread crumbs
  • Salt
  • Pepper
  • 1 lb assorted East Asian greens (I used baby bok choy and Chinese broccoli)
  • 1 cup bean sprouts
  • Rice noodles (Pad Thai-style noodles work well)


For the Turkey Meatballs (makes 7-10 medium-sized meatballs)

  • In a large bowl, mix the ground turkey, panko bread crumbs, and egg
  • Add grated ginger and garlic (about 2 tbsp of each depending on your taste)
  • Add ¼ tsp salt and ½ tsp pepper  
  • Mix together until well incorporated
  • Form into medium sized meatballs
  • Saute 30+ minutes in a large saute pan on medium heat (use sesame oil or whatever oil you like in the pan)


For the Veggies and Rice noodles

  • When the meatballs are browned on the outside and cooked throughout, add the bean sprouts to the hot pan and saute briefly (<5 mins)
  • In a pot of boiling water, blanche the East Asian greens for around 3 minutes, remove and drain
  • After cooking the greens, cook the rice noodles in the boiling water according to the package instructions (making sure not to overcook!)


For the Vinaigrette

  • In a bowl (it’s easiest to use the one you’ll be serving in), mix the soy sauce, black Chinese vinegar, sesame oil, hot chili sauce/oil, some more grated ginger (1 tbsp), and Shaoxing cooking wine. Taste to make sure flavors are well-balanced!

After all of the components have finished cooking, toss together in the bowl with your vinaigrette and enjoy!


Recipe by Amelia Warshaw ‘MD21, our Lead Content Editor