Gingery Asian Noodle Salad with Turkey & Cucumbers

By suepeasley

Serving for 4
454 calories

Ingredients

• 1 (6-7) oz. package vermicelli rice noodles
• 1/4 cup rice vinegar
• 2 tsp sugar
• 1 TBSP plus i tsp freshly grated ginger
• 1 red pepper, quartered lengthwise and thinly sliced crosswise
• 1 red chili pepper (seeded for less heat) sliced very thin
• 3 oz snow peas, trimmed and thinly sliced
• 1/2 seedless cucumber, thinly sliced into half moons
• !TBSP canola oil
• 1 lb lean turkey
• 1/4 cup hoisin sauce
• 2 scallions thinly sliced

Preparation

Step 1

1. Cook noodles. Drain and rinse under cold water.

2. In a large bowl stir together vinegar, sugar, 1 tsp ginger,and ¼ tsp salt. Add the peppers, snow peas and cucumbers and toss to combine.

3. Heat the oil and add turkey and cook for 5-6 minutes until no longer pink. Stir in the hoisin sauce, remainder of the ginger and 2 TBSP water and cook 1 minute. Fold in the scallions.

4. Serve the noodles with the cucumber salad and turkey.