Directions

1. In a small bowl, whisk water, soy sauce, garlic, rice vinegar, sugar, sriracha (if using) and sesame oil. Set aside.
2. In a large pan, heat canola oil over medium-high heat. Add onions and carrots and cook, stirring for 3-4 minutes.
3. Add sauce and cook for 30 seconds. Add turkey and zucchini zoodles to the pan and cook, tossing for about 2 minutes to just slightly soften zucchini. Serve immediately sprinkled with sesame seeds.