Dan Dan Noodles

6 oz. long-life noodles or dry spaghetti
1/4 cup dry sherry
1/4 cup low-sodium chicken broth
3 Tbsp. chunky peanut butter
2 Tbsp. low-sodium soy sauce
1 Tbsp. brown sugar
1/2 tsp. chili garlic sauce
1/2 tsp. toasted sesame oil
1/4 cup minced red bell pepper
3 Tbsp. minced fresh ginger
2 Tbsp. minced garlic
2 tsp. canola oil
12 oz. ground turkey breast

Thinly sliced scallions

Cook noodles in a pot of boiling water according to the package directions. Drain; keep warm.

Whisk sherry, broth, peanut butter, soy sauce, sugar, chili garlic sauce, and sesame oil together in a bowl; set aside.

Briefly stir-fry the aromatics (bell pepper, ginger, and garlic) in the oil until fragrant, stirring constantly over medium-high heat, 30 seconds.

Add turkey in large chunks; reduce heat to medium. Cook 3 minutes on both sides to brown.

Stir in sauce mixture and scrape up the flavorful bits on the bottom of the pan, breaking up the turkey. Simmer until turkey is cooked through and sauce thickens, 4-5 minutes.

Serve meat sauce with noodles. Garnish with scallions.