Thai Turkey & Noodles Photo
Thai Turkey & Noodles

YIELD Makes 6 servings

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1 package (about 1-1/2 pounds) turkey tenderloins, cut into 3/4-inch pieces
1 red bell pepper, cut into short, thin strips
1‑1/4 cups reduced-sodium chicken broth, divided
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
3/4 teaspoon red pepper flakes
1/4 teaspoon salt
2 tablespoons cornstarch
3 green onions, cut into 1/2-inch pieces
1/3 cup creamy or chunky peanut butter (not natural-style)
12 ounces hot cooked vermicelli pasta
3/4 cup peanuts or cashews, chopped
3/4 cup cilantro, chopped


Slow Cooker Directions

  1. Place turkey, bell pepper, 1 cup broth, soy sauce, garlic, pepper flakes and salt in slow cooker. Cover; cook on LOW 3 to 4 hours.
  2. Blend cornstarch and remaining 1/4 cup broth until smooth. Stir green onions, peanut butter and cornstarch mixture into slow cooker. Cover; cook on HIGH 30 minutes or until sauce is thickened. Stir well.
  3. Serve over vermicelli. Sprinkle with peanuts and cilantro.
Substitute ramen noodles for vermicelli. Discard the flavor packet from ramen soup mix and drop the noodles into boiling water. Cook the noodles 2 to 3 minutes or until just tender. Drain and serve hot.
This recipe appears in: Thai
Serving Size: 1/6 of total recipe
Sodium 1044 mg
Protein 31 g
Fiber 3 g
Carbohydrate 25 g
Cholesterol 44 mg
Total Fat 19 g
Calories 387
Starch 1-1/2
Meat 3-1/2
Fat 2
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