Thai turkey, noodle & asparagus salad
Packaged rice noodles
4 oz, broken into 3-inch pieces
Unseasoned rice vinegar
1 tsp, finely grated
Fresh lime juice
Dark brown sugar
Dark sesame oil
Asian fish sauce
Garlic chili paste
Uncooked 93% lean ground turkey
½ pound(s), trimmed and cut into 1-inch pieces
3 clove(s), finely chopped
1 Tbsp, peeled
¼ cup(s), plus whole leaves for garnish
Unsalted dry roasted peanuts
3 Tbsp, coarsely chopped
Crushed red pepper flakes
1 pinch(es), (optional)
- Cook the noodles according to the package directions. Drain and rinse under cold water. Drain again. Transfer to a large bowl.
- Meanwhile, make the dressing: In a small bowl, whisk the vinegar, lime zest and juice, brown sugar, oil, fish sauce, and chili-garlic sauce until the sugar dissolves.
- Spray a large skillet with cooking spray and heat over medium- high. Cook the turkey, five-spice powder, and salt, breaking apart the meat with a wooden spoon, until the turkey is no longer pink and most of the liquid has evaporated, about 5 minutes. Add the turkey to the noodles.
- Wipe out the skillet with paper towels. Spray the skillet with cooking spray and set over medium-high heat. Cook the asparagus, garlic, and ginger, stirring constantly, just until the asparagus turns bright green, 1 to 2 minutes. Add the vegetables to the noodles. Add the dressing and chopped cilantro and toss to combine. Sprinkle with the cilantro leaves, peanuts, and red pepper (if using).
- Serving size: 1 cup