- 4
- 15 mins
- 35 mins
Ingredients
- For the pickled cucumber salad:
- 2 cupscucumbers, thinly sliced
- 1/2 cupred onion, thinly sliced
- 3/4 cuprice wine or white wine vinegar
- 1 Tablespoonsugar
- 1 teaspoonsalt
- For the noodles:
- 1/2 poundpasta (Recommended: Whole Wheat Linguine)
- 1/4 cupdry sherry
- 1/4 cupchicken broth
- 3 heaping Tablespoons chunky peanut butter
- 2 Tablespoonssoy sauce
- 1 Tablespoonbrown sugar
- 1 Tablespoonchili garlic sauce
- 1 teaspoontoasted sesame oil
- 1/4 cupred bell pepper, small dice
- 2 Tablespoonsfinely grated fresh ginger
- 2 Tablespoonsminced garlic
- 12 ouncesground turkey
Preparation
Step 1
Directions
For the pickled cucumbers:
Combine all ingredients. Taste and adjust seasoning. Refrigerate until ready to serve.
For the noodles:
Cook the pasta in salted boiling water until al dente. Strain and reserve.
Whisk together the dry sherry, chicken broth, peanut butter, soy sauce, brown sugar, chili garlic sauce and toasted sesame oil. Reserve.
Saute the garlic, ginger and red pepper in a small amount of oil for 2-3 minutes. Reserve.
Brown the ground turkey in a large saute pan until cooked fully. Add the sauteed aromatics to the turkey.
Pour the reserved peanut sauce into the pan with the browned turkey and cook on medium heat just until sauce thickens.
Add the noodles to the pan and toss to coat.
Serve the noodles with the Pickled Cucumber Salad.