© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/4 lb dry thin Chinese egg noodles
ORIENTAL DRESSING
1/2 c cider vinegar
1/4 c light soy sauce
1/4 c vegetable oil
4 tsp dark roast sesame oil
4 tsp unsweetened, smooth peanut butter
2 tbsp sugar
2 tsp dry mustard
1-1/4 tsp fresh ginger, grated
1-1/4 tsp garlic, minced
2-1/2 c fresh button mushrooms, sliced
3-1/3 c snow peas
5 c zucchini, halved lengthwise & sliced diagonally
2 Medium red bell pepper, sliced julienne
1 lb, 10 oz PULLED TURKEY, cut into 1/4-inch julienne strips
40 Each leaf lettuce leaves, washed and dried
1-1/4 c green onions, sliced thin
Cook noodles in boiling water until just barely done. Drain, rinse with cold water, and drain again. Set aside.
Blend cider vinegar, soy sauce, oils, peanut butter, sugar, mustard, ginger, and garlic in a small bowl. Hold covered and refrigerated until ready to use. Blend again before using.
Toss sliced mushrooms with 1/4 cup dressing and set aside.
Blanch snow peas, zucchini, and peppers separately in boiling water until tender crisp. Rinse each with cold water immediately and drain.
Combine noodles, mushrooms, blanched vegetables, remaining dressing and turkey. Cover and refrigerate at least one hour to blend flavors.
Serve on chilled plates lined with 2 lettuce leaves. Garnish with 1 tablespoon green onions.
Total Calories 210
Calories from Fat 60
Total Fat 7 g
% Daily Total Fat 11
Saturated Fat 1 g
% Daily Saturated Fat 5
Cholesterol 60 g
% Daily Cholesterol 20
Sodium 160 mg
% Daily Sodium 7
Total Carbohydrates 23 g
% Daily Total Carbohydrates 8
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 3 g
Protein 16 g
% Daily Protein 40
% Daily Vitamin C 60
% Daily Calcium 4
% Daily Iron 15