Thai Turkey Glass Noodles
What can you turn your leftover Thanksgiving turkey into? Lean, tender turkey tossed with delicate glass noodles, fresh herbs, crisp vegetables, and roasted peanuts. Dressed in a zesty Thai-inspired lime and chili sauce for a refreshing, light, and flavorful dish with a perfect balance of savory, tangy, and spicy notes.
INGREDIENTS
- 6 ounces rice vermicelli noodles - SGC# 602910
- 1 tablespoon sesame oil, divided - SGC# 487739
- 8 oz Shredded Turkey - SGC# 261184
- 1 tbsp Cilantro chopped - SGC# 193202
- 1 tbsp Lemon Grass Paste - SGC# 125661
- 1 tablespoon fish sauce - SGC# 675121
- 3 tablespoon low-sodium soy sauce - SGC# 087811
- 2 tablespoon fresh lime juice - SGC# 082245
- 1 tablespoon sugar - SGC# 051755
- ¼ cup dry roasted plain peanuts, chopped - SGC# 141515
- 2 tablespoon green onion, sliced - SGC# 192014
INSTRUCTIONS
- Cook noodles according to package, drain. Set aside.
- Heat 1/2 tablespoon oil over medium heat in a large skillet. Add the Turkey, Cilantro and Lemon grass paste. Cook for about 3 to 5 minutes. Allow it to cool.
- Whisk the remaining 1/2 tablespoon oil, fish sauce, soy sauce, lime juice and sugar in a large bowl. Stir-in cooked turkey and cooked noodles. Cover. Refrigerate for 1 to 2 hours, or until ready to serve. Garnish with chopped peanuts and green onions.
