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Asian Noodle Turkey Salad

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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.

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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


  1. Cut tenderloins into strips and place in plastic bag.

  2. Add 2 1/2 tablespoons soy sauce and garlic; close bag securely, turning to coat. Refrigerate 30 minutes or up to 4 hours.

  3. Prepare grill.

  4. 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 .

  5. 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.

  6. Drain tenderloins. Grill tenderloins as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.

  7. 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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