Turkey & Fresh Cilantro Noodle Salad
Prep time: Cook time:
- 1/2 lb (454 g) pkg rice noodles
- 1 tsp (5 mL) sesame oil
- 8 oz (227 g) extra lean ground Ontario turkey
- 1 bunch green onions, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup (50 mL) chopped fresh cilantro
- 1 pint grape tomatoes, halved
- 1 large carrot, shredded
- 1/4 cup (50 mL) each, sodium reduced soy sauce and seasoned rice vinegar
In pot of boiling salted water, cook noodles for 1 minute, stirring until softened. Drain well and rinse with cold water. Drain again and place in large bowl; toss with oil.
In large nonstick skillet, cook turkey, onions, garlic and half of the cilantro over medium high heat for about 8 minutes or until no longer pink; set aside.
Add turkey mixture to noodles and toss to combine. Stir in tomatoes, carrot, remaining cilantro, soy sauce and rice vinegar and toss to combine well.
Tip: For added kick to this salad, stir in ½ tsp (2 mL) Asian chili sauce or hot pepper sauce with the soy sauce and vinegar.
There are varying package sizes of noodles, 400 and 454 g are most common. Look for the 1/8 inch (3 mm) width noodles for best results.
Per serving (based on 1/6 of recipe): About 232 cal, 10 g pro, 4 g total fat (1 g sat fat), 39 g carb, 3 g fibre, 25 mg chol, 423 mg sodium. %RDI: iron 12%, calcium 3%, vit A 11%, vit C 35%
