Thai turkey, noodle, and 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 leaves for sprinkling
Unsalted dry roasted peanuts
3 Tbsp, coarsely chopped
- Cook noodles according to package directions. Drain and rinse under cold running water. Drain again and transfer to large bowl.
- 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.
- 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.
- 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.
- Serving size: 1 cup