Peanut Noodles With Turkey Tenders

Peanut Noodles With Turkey Tenders
Servings: 6 Prep 15 mins Cook 14 mins


  • 1 bunch green onions
  • 1 cup reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1/2 pound turkey tenders, cut into 2 x 1/4 x 1/4-inch strips
  • 1/3 cup peanut butter
  • 1 tablespoon chili sauce OR: ketchup
  • 2 tablespoons rice-wine vinegar
  • 2 teaspoons dark Asian sesame oil
  • 2 teaspoons grated fresh ginger
  • 1/2 teaspoon hot-pepper sauce
  • 3/4 pound linguine
  • 1 sweet red pepper, thinly sliced
  • 1 sweet yellow pepper, thinly sliced
  • 1/4 cup chopped fresh cilantro

Make It

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. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 382, Fat, total (g): 10, chol. (mg): 26, sat. fat (g): 2, carb. (g): 51, pro. (g): 21, sodium (mg): 431, Percent Daily Values are based on a 2,000 calorie diet.