SKIPPY® Asian Noodle Salad
This noodle salad has turkey, veggies, noodles, and a dipping sauce. SKIPPY® Asian Noodle Salad is all you need for a complete meal. Planning dinner just got so much easier.
This noodle salad has turkey, veggies, noodles, and a dipping sauce. SKIPPY® Asian Noodle Salad is all you need for a complete meal. Planning dinner just got so much easier.
6
Ingredients
- 1 (24-ounce) package JENNIE-O® Teriyaki Turkey Tenderloin
- 3 tablespoons plus 1/4 cup soy sauce, divided
- 2 teaspoons finely chopped garlic, divided
- 2 tablespoons vegetable oil
- 2 tablespoons SKIPPY® Creamy Peanut Butter
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon finely grated peeled ginger root
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces thin spaghetti, broken in half
- 1 cup julienned carrots
- 1 red bell pepper, cut into short, thin strips
- 1 1/2 cups fresh snow peas, cut lengthwise into thin strips
- Chopped roasted peanuts
Directions
- Cut turkey tenderloins in half lengthwise. In large reclosable food storage bag, combine turkey, 3 tablespoons soy sauce and 1 teaspoon garlic. Seal bag; refrigerate 30 minutes to marinate.
- Heat grill to medium heat.
- To make dressing, in small bowl, combine remaining 1/4 cup soy sauce, remaining 1 teaspoon garlic, vegetable oil, peanut butter, vinegar, sesame oil, ginger root and red pepper flakes. Stir in peanuts.
- Remove turkey from marinade; discard marinade. Grill turkey, turning occasionally, 15 minutes or until no longer pink in center, juices run clear and internal temperature reaches 165°F. Cover with foil; let stand 10 minutes before slicing.
- Cook spaghetti according to package directions; drain.
- Bring small saucepan of water to a boil. Blanch carrots, bell pepper and snow peas in boiling water 1 to 2 minutes or until crisply tender; drain. In large bowl, toss together turkey, spaghetti and vegetables. Serve with dressing.