1 minute read
Thai Turkey, Noodle & Asparagus Salad
from EE FOB-ch2
by aelion
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7 Prep 10 min Cook 15 min Serves 6
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Proof that speedy recipes can also have loads of visual interest? Look no further than this spicy, filling salad. Using a mix of thick and slender asparagus spears (both are tender and flavorful) makes this meal as pretty as it is filling. combine everything just before eating.
Cooking spray 4 oz rice noodles, broken into 3-inch pieces 3 tbsp rice vinegar 1 tsp finely grated lime zest, plus 2 tbsp juice 1 tbsp dark brown sugar 1 tbsp toasted sesame oil 1 tbsp fish sauce 2 tsp garlic chili paste 1 lb lean (93%) ground turkey ½ tsp five-spice powder ¼ tsp salt ½ lb asparagus, trimmed and cut into 1-inch pieces 3 medium garlic cloves, finely chopped 1 tbsp finely chopped peeled fresh ginger ¼ cup chopped fresh cilantro, plus leaves for garnish 3 tbsp coarsely chopped unsalted dry-roasted peanuts
Pinch of crushed red pepper (optional) 1. Cook the noodles according to the package directions. Drain and rinse under cold running water. Drain again and transfer to a large bowl.
2. Meanwhile, make the dressing: In a small bowl, whisk the vinegar, lime zest and juice, brown sugar, oil, fish sauce, and garlic-chili sauce until the sugar dissolves.
3. Spray a large skillet with cooking spray and set over mediumhigh heat. 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.
4. 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).
Per serving (1 cup): 254 Cal, 11 g Total Fat, 2 g Sat Fat, 419 mg Sod, 22 g Total Carb, 3 g Sugar, 2 g Fib, 17 g Prot.
