Thai turkey, noodle, and asparagus salad
4
Points®
Total time: 19 min • Prep: 9 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Ingredients
Packaged rice noodles
¼ pound(s)
Unseasoned rice vinegar
3 tbsp(s)
Lime zest
1 tsp(s)
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)
Garlic clove
3 clove(s), medium
Ginger root
1 tbsp(s)
Cilantro
¼ cup(s)
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
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