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Photo of Thai turkey, noodle, and asparagus salad by WW

Thai turkey, noodle, and asparagus salad

7
Points® value
Total Time
19 min
Prep
9 min
Cook
10 min
Serves
6
Difficulty
Easy

Ingredients

Packaged rice noodles

¼ pound(s), stick noodles, broken into 3-inch pieces

Unseasoned rice vinegar

3 tbsp(s)

Lime zest

1 tsp(s), grated

Fresh lime juice

2 tbsp(s)

Dark brown sugar

1 tbsp(s)

Asian fish sauce

1 tbsp(s)

Dark sesame oil

1 tbsp(s)

Garlic chili paste

2 tsp(s)

Uncooked 93% lean ground turkey

1 pound(s)

Five-spice powder

½ tsp(s)

Table salt

¼ tsp(s)

Asparagus

½ pound(s), trimmed and cut into 1-inch pieces

Garlic clove

3 clove(s), medium, minced

Ginger root

1 tbsp(s), minced, peeled, fresh

Cilantro

¼ cup(s), plus leaves for sprinkling

Unsalted dry roasted peanuts

3 tbsp(s)

Cooking spray

1 spray(s)

Instructions

  1. Cook noodles according to package directions. Drain and rinse under cold running water. Drain again and transfer to large bowl.
  2. Meanwhile, to make dressing, whisk together vinegar, lime zest and juice, brown sugar, fish sauce, sesame oil, and chili-garlic sauce in small bowl until brown sugar dissolves.
  3. Spray large skillet with nonstick spray and set over medium-high heat. Add turkey, five-spice powder, and salt. Cook, breaking apart turkey with wooden spoon, until no longer pink and most of liquid has evaporated, about 5 minutes. Add turkey mixture to noodles.
  4. Wipe out skillet with paper towel. Spray skillet with nonstick spray and set over medium-high heat. Add asparagus, garlic, and ginger. Cook, stirring constantly, just until asparagus turns bright green, 1–2 minutes. Add asparagus mixture to noodle mixture. Add dressing and chopped cilantro and toss to combine. Sprinkle with peanuts and cilantro leaves. Serve at once.
  5. Serving size: 1 cup

Notes

Choose asparagus based on what looks freshest rather than by the thickness of the spears. Both thick and slender spears are tender and flavourful and cook in about the same time.

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