Thai Turkey, Noodle & Asparagus Salad
Packaged rice noodles
¼ pound(s), stick noodles, broken into 3-inch pieces
1 tsp, grated
Fresh lime juice
Dark brown sugar
Asian fish sauce
Dark sesame oil
Garlic chili paste
Uncooked 93% lean ground turkey
½ pound(s), trimmed and cut into 1-inch pieces
3 medium clove(s), minced
1 Tbsp, peeled, fresh
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 noodles according to package directions. Drain and rinse under cold running water. Drain again and transfer to large bowl.
- Meanwhile, make dressing: In small bowl, whisk vinegar, lime zest and juice, sugar, fish sauce, oil, and garlic-chili sauce until sugar dissolves.
- Spray large skillet with nonstick spray and set over medium-high heat. Add turkey, five-spice powder, and salt. Cook, breaking apart meat with wooden spoon, until turkey is no longer pink and most liquid has evaporated, about 5 minutes. Add turkey to noodles.
- Wipe out skillet with paper towels. 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 to 2 minutes. Add vegetables to noodles. Add dressing and chopped cilantro and toss to combine. Sprinkle with cilantro leaves, peanuts, and crushed red pepper (if using).
- Serving size: 1 cup