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Turkey and Oriental Noodle Salad
Source: National Turkey Federation

Asian inspired vegetable, turkey, and noodle salad with a light peanut dressing.

Rating:
Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 161.9
Total Carbs 16.1 g
Dietary Fiber 2.6 g
Sugars 5.4 g
Total Fat 5.4 g
Saturated Fat 0.8 g
Unsaturated Fat 2.2 g
Potassium 373.7 mg
Protein 13.6 g
Sodium 146.6 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/4 lb  uncooked egg noodles
0 1/2 cup  cider vinegar
0 1/4 cup  light soy sauce
0 1/4 cup  vegetable oil
4 tsp  sesame oil
4 tsp  Peanut Butter, creamy, unsalted
2 tbsp  sugar
2 tsp  dry mustard
1 1/4 tsp  fresh ginger root
1 1/4 tsp  minced garlic
2 1/2 cup  fresh mushroom slices
3.3333 cup  snow peas
40 oz  medium zucchini
2 each  medium bell peppers
26 oz  turkey breast strips, uncooked
40 piece  fresh romaine leaves
1 1/4 cup  fresh chopped green onion
Directions
  1. Cook noodles in boiling water until just barely done. Drain, rinse with cold water, and drain again. Set aside.
  2. Blend cider vinegar, soy sauce, oils, peanut butter, sugar, mustard, ginger, and garlic in a small bowl. Reserve covered and refrigerated until ready to use. Blend again before using.
  3. Toss sliced mushrooms with 1/4 cup dressing and set aside.
  4. Blanch snow peas, zucchini, and peppers separately in boiling water until tender crisp. Rinse each with cold water immediately and drain.
  5. Combine noodles, mushrooms, blanched vegetables, remaining dressing, and turkey. Cover and refrigerate at least one hour to blend flavors.
  6. Serve on chilled plates lined with 2 lettuce leaves. Garnish with 1 tablespoon green onions.

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