Shredded Five-Spice Turkey with herb and Noodle Salad
BRITTANY Langan
ingredients
- 1 tablespoon dark sesame oil
- 1 cup thinly sliced shiitake mushrooms (about 2 ounces)
- 3/4 cup chopped onion
- 2 cups shredded cooked skinless dark-meat turkey (about 8 ounces)
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon kosher salt
- Dressing:
- 2 tablespoons rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon hot chili sauce with garlic
- 1 teaspoon dark sesame oil
- 3 garlic cloves, minced
- Salad:
- 4 ounces uncooked rice vermicelli
- 4 cups torn butter lettuce
- 2 cups thinly sliced red bell pepper
- 1 cup chopped green onions
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- Fresh mint sprigs (optional)
directions
- 1
To prepare turkey, heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add mushrooms and chopped onion to pan; sauté 5 minutes or until lightly browned. Add turkey and next 5 ingredients (through salt) to pan; cook 5 minutes or until liquid is absorbed.
- 2
To prepare dressing, combine 2 tablespoons vinegar and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk.
- 3
To prepare salad, cook pasta according to package directions, omitting salt and fat; drain. Combine lettuce and remaining ingredients except mint sprigs. Place about 2 cups lettuce mixture into each of 4 bowls. Top each with 1 cup noodles and 1 1/2 cups turkey mixture; drizzle each with 1 1/2 tablespoons dressing. Garnish with mint sprigs, if desired.
Source: BRITTANY Langan
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