Peanut Noodles With Turkey Tenders

Recipe Ingredients

1		Green onions
1 cup	237ml	Reduced-sodium chicken broth
3 tablespoons	45ml	Reduced-sodium soy sauce
1/2 lb	227g / 8oz	Turkey tenders cut into 2 x 1/4 x 1/4-inch strips
1/3 cup	65g / 2.3oz	Peanut butter
1 tablespoon	15ml	Chili sauce or ketchup
2 tablespoons	30ml	Rice-wine vinegar
2 teaspoons	10ml	Dark Asian sesame oil
2 teaspoons	10ml	Fresh ginger - grated
1/2 teaspoon	2.5ml	Hot-pepper sauce - (up to 1)
3/4 lb	340g / 11oz	Linguine
1		Sweet red pepper - thinly sliced
1		Yellow pepper - thinly sliced
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

1. Bring large pot lightly salted water to boiling for pasta.

2. Cut off white ends of onions; chop; reserve. Slice green tops into 2-inch slivers; place in large bowl.

3. Combine chicken broth, soy sauce and chopped white part of green onion in skillet. Bring to simmering. Add turkey; simmer 2 to 3 minutes or until cooked through. Remove turkey with slotted spoon to the large bowl.

4. Pour cooking liquids into blender. Add peanut butter, chili sauce, vinegar, sesame oil, ginger and hot-pepper sauce. Whirl until smooth.

5. Cook linguine in boiling water for 11 minutes or until firm but tender. Drain; rinse under cold running water; drain well. Add to the large bowl along with the sweet peppers; toss. (Can be made up to 4 hours ahead up to this point and refrigerated.)

6. Add peanut sauce; toss to mix to coat noodles. Sprinkle with cilantro. serve cold or at room temperature.

Source:
Family Circle Magazine 8/5/97

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