Eat plain, boring turkey sandwiches for the next few days or transform your Christmas turkey leftovers into into a delicious stir fry you’ll actually enjoy. But be warned: This delicious bowl of goodness may cause more post-turkey dinner naps.


8oz 100%, gluten-free Buckwheat soba noodles (I used Eden brand)
2 tbsp. avocado oil (or olive oil)
4oz leftover cooked Christmas turkey, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 head broccoli, cut into florets
1 head of bok choy, sliced
4 tsp. minced garlic
1/2 tsp. crushed red pepper flakes
1/2 cup turkey or chicken broth
1/2 cup almond butter 
2 tbsp. rice vinegar
2 tbsp. coconut aminos
1 tbsp. sesame seed oil
1 tbsp. fresh, minced ginger root (optional)
Topping: Chopped almonds, sesame seeds, fresh cilantro (optional)
1. Cook noodles according to package instructions.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add red and yellow bell peppers, broccoli, bok choy, garlic, red pepper flakes and broth. Cover and cook until broccoli is tender crispy, about 3 minutes.
3. In a small bowl, whisk peanut butter, rice vinegar, coconut aminos, coconut aminos, and ginger.  
4. Add cooked turkey and noodles to vegetables. Stir in almond butter mixture until noodles are well coated.
5. Remove skillet from heat, garnish with chopped peanuts, sesame seeds and chopped fresh chiantro and serve! 
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