Chock full of crispy veggies, this lean twist on a classic Asian recipe makes for a memorable dinner that’s full of flavor, and less than 500 calories per serving. Made with snow peas, garlic and fresh ginger, Asian Noodle Turkey Salad is a must-try recipe.
Ingredients
| 1 | (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin |
| ¼ | cup plus 2 1/2 tablespoons low-sodium soy sauce, divided |
| 2 | teaspoons finely chopped garlic |
| 2 | tablespoons peanut butter |
| 3 | tablespoons vegetable oil |
| 2 | tablespoons seasoned rice vinegar |
| 2 | teaspoons dark sesame oil |
| ½ | teaspoon finely grated ginger |
| ½ | teaspoon crushed red pepper flakes |
| 8 | ounces vermicelli or thin spaghetti, broken in half |
| ½ | cup julienne-cut carrots |
| 1 | red bell pepper, cut into short, thin strips |
| 1½ | cups fresh snow pea pods, cut lengthwise into thin strips |
| ½ | cup chopped and roasted peanuts |
| ½ | cup diagonally sliced green onions |
Directions
Cut tenderloins into strips and place in plastic bag.
Add 2 1/2 tablespoons soy sauce and garlic; close bag securely, turning to coat. Refrigerate 30 minutes or up to 4 hours.
Prepare grill.
In large bowl, whisk together peanut butter and vegetable oil. Whisk in remaining 1/4 cup soy sauce, vinegar, sesame oil, ginger and red pepper flakes. Cook vermicelli according to package .
Combine carrots and bell pepper in microwave safe dish. Cover and cook on HIGH (100%) 1 minute. Add snow peas; cover and continue cooking 1 minute or until crisp-tender.
Drain tenderloins. Grill tenderloins as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
Transfer to carving board; cut each tenderloin lengthwise in half and then cut crosswise into 1/4-inch thick slices. Add turkey to noodle mixture. Add peanuts and green onion to noodle mixture and toss.
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