Peanut noodles with turkey tenders

Yield: 6 Servings

Measure Ingredient
1 bunch Green onions
1 cup Reduced-sodium chicken broth
3 tablespoons Reduced-sodium soy sauce
½ pounds Turkey tenders; cut into 2 x 1/4 x 1/4-inch strips
⅓ cup Peanut butter
1 tablespoon Chili sauce; or ketchup
2 tablespoons Rice-wine vinegar
2 teaspoons Dark asian sesame oil
2 teaspoons Fresh ginger; grated
½ teaspoon Hot-pepper sauce; (up to 1)
¾ pounds Linguine
1 \N Sweet red pepper; thinly sliced
1 \N Yellow pepper; thinly sliced
¼ cup Chopped fresh cilantro

1. Bring large pot lightly salted water to boiling for pasta.

2. Cut off white ends of onions; chop; reserve. Slice green tops into 2-inch slivers; place in large bowl.

3. Combine chicken broth, soy sauce and chopped white part of green onion in skillet. Bring to simmering. Add turkey; simmer 2 to 3 minutes or until cooked through. Remove turkey with slotted spoon to the large bowl.

4. Pour cooking liquids into blender. Add peanut butter, chili sauce, vinegar, sesame oil, ginger and hot-pepper sauce. Whirl until smooth.

5. Cook linguine in boiling water for 11 minutes or until firm but tender.

Drain; rinse under cold running water; drain well. Add to the large bowl along with the sweet peppers; toss. (Can be made up to 4 hours ahead up to this point and refrigerated.)

6. Add peanut sauce; toss to mix to coat noodles. Sprinkle with cilantro.

serve cold or at room temperature.

Recipe by: Family Circle Magazine 8/5/97 Posted to MC-Recipe Digest V1 #944 by "Nitro_II " <Nitro_II@...> on Dec 4, 97

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