Ingredients:

• 6 oz  dried (GF 100% buckwheat) soba noodles or (GF) spaghetti
• 2 teaspoons  extra-virgin olive oil
• 2 cups  fresh sugar snap peas
• 2  medium red bell peppers, cut into thin strips
• 2 teaspoons  minced fresh ginger
• 4  cloves garlic, minced
• 4  green onions, bias-sliced into 1-inch pieces
• 12 oz  turkey breast tenderloin, cut into bite-size strips
• 1 teaspoon  toasted sesame oil
• ½ cup  bottled (GF) plum sauce (or any GF oriental/stir-fry sauce)
• ¼ teaspoon  crushed red pepper

Directions:

• Cook soba noodles according to package directions; drain. Return to hot saucepan; cover and keep warm.
• Meanwhile, pour olive oil into a wok or large skillet. (Add more oil as necessary during cooking.)  Heat over medium-high heat.  Stir-fry sugar snap peas, bell peppers, ginger, and garlic in hot oil for 2 minutes.  Add green onions.  Stir-fry for 1 – 2 minutes more or until vegetables are crisp-tender.
• Remove vegetables from wok.
• Add turkey and sesame oil to the wok. Stir-fry for 3 to 4 minutes or until turkey is tender and no longer pink.  Add plum sauce and crushed red pepper.
• Return cooked vegetables to wok; stir to coat all ingredients with sauce.
• Heat through.  Serve immediately over soba noodles.