Asian Noodle Salad
| Makes 6 servings | Prep time Under 30 minutes | Total time More than 1 Hour |
Ingredients
1 package JENNIE-O TURKEY STORE® All Natural Turkey Breast Tenderloin
1/4 cup plus 3 tablespoons soy sauce, divided
2 teaspoons garlic, finely chopped
2 tablespoons peanut butter
3 tablespoons vegetable oil
2 tablespoons seasoned rice vinegar
2 teaspoons dark sesame oil
3/4 teaspoon hot chili oil or 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ginger, finely grated
1/2 cup peanuts, chopped and roasted
8 ounces vermicelli or thin spaghetti, broken in half
1/2 cup carrotts, julienne-cut
1 red bell pepper, cut into short, thin strips
1 1/2 cups fresh snow pea pods, cut lengthwise into thin strips
1/2 cup green onions, diagonally sliced
1/4 cup unsalted peanuts, chopped
Directions
Cut tenderloins and place in a plastic bag. Add 3 tablespoons soy sauce and garlic; close bag securely, turning to coat. Refrigerate at least 30 minutes or up to 4 hours. Prepare barbecue grill.
In a large bowl, whisk together peanut butter and vegetable oil. Whisk in remaining 1/4 cup soy sauce, 2 tablespoons vinegar, 2 teaspoons sesame oil, 1/2 teaspoon ginger and chili oil. Cook vermicelli according to package directions. Combine carrots and bell pepper in microwave safe dish. Cover and cook at high power 1 minute. Add snow peas; cover and continue cooking 1 minute or until crisp-tender. Drain tenderloins. Grill the turkey tenderloins as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Turn occasionally during the first six minutes of cooking. Transfer to a clean carving board; cut each tenderloin lengthwise in half and then cut crosswise into 1/4-inch thick slices. Add turkey and, if desired, green onions and crushed peanuts to noodle mixture; toss well.
