High protein lo mein style noodles

Crush three garlic cloves and thinly slice the red bell pepper into strips.

Set a bowl on a scale and weigh in the soy sauce, black vinegar, sriracha, hoisin, water and cornstarch, then mix together.

Boil water in a kettle, pour it into a sauce pot and cook two bricks of the high protein noodles.

Set a wok over medium heat with five grams of peanut oil, add the crushed garlic and a sprinkle of Chinese red chili flake and toast until fragrant.

Turn the heat to high, add 227 grams of lean ground turkey with a sprinkle of salt and MSG, and crush it into fine pebbles with a potato masher.

Once the meat is cooked remove it to a plate.

Spritz the wok with a little more spray, add the bell pepper and a pinch of salt and stir fry about 60 seconds for a little colour.

Return the turkey to the peppers, stir together and turn the heat down to medium low.

Stir the noodle sauce again, since the cornstarch settles, and pour it into the wok to thicken.

Strain the cooked noodles.

Turn the heat off, toss the noodles in with the sauce and meat until saucy, then finish with five grams of sesame oil and black sesame seeds.