Shirataki spaghetti noddles

This recipe makes 2 very generous portions (or do what I did and make
two smaller portions and have the leftovers for lunch the next day),
but it\'s very low in fat and calories and loaded with fiber and
protein.
Ingredients:
•	8 ounces of extra lean ground turkey
•	1 small red pepper, chopped
•	2 shallots, chopped
•	1 jalapeno, chopped
•	1 bunch of baby broccoli, cut in small pieces
•	ginger 
•	garlic
•	1 bag Shirataki tofu noodles
•	1/4 cup chopped cilantro
•	2 green onions, sliced
For the sauce:
•	1 cup light coconut milk
•	1/4 cup Better \'n Peanut Butter
•	juice of 1/2 lime
•	2 Tbs dark brown sugar
•	2 Tbs low sodium soy sauce
•	1 Tbs chili garlic paste
Start out by seasoning the turkey with some salt and cooking it until
no longer pink. Transfer to a plate and set aside. In the same pan,
saute the vegetables with as much garlic and ginger as you like (I
like a LOT!).
When the vegetables are just starting to get soft, add the cooked
turkey and stir.
To make the sauce, add all the ingredients into a small saucepan and
bring to a boil. Add to the pan with the turkey, veggies and cilantro
and stir to combine. 
Divide the noodles among two bowls and top with the turkey/veggie
mixture. Sprinkle with the green onions and enjoy.