Peanut Noodles With Turkey Tenders

Makes 6
Prep 15 m
Cook 14 m



  1. 1 of 6 Bring large pot lightly salted water to boiling for pasta.
  2. 2 of 6 Cut off white ends of onions; chop; reserve. Slice green tops into 2-inch slivers; place in large bowl.
  3. 3 of 6 Combine chicken broth, soy sauce and chopped white part of green onion in skillet. Bring to simmering. Add turkey; simmer 2 to 3 minutes or until cooked through. Remove turkey with slotted spoon to the large bowl.
  4. 4 of 6 Pour cooking liquids into blender. Add peanut butter, chili sauce, vinegar, sesame oil, ginger and hot-pepper sauce. Whirl until smooth.
  5. 5 of 6 Cook linguine in boiling water for 11 minutes or until firm but tender. Drain; rinse under cold running water; drain well. Add to the large bowl along with the sweet peppers; toss. (Can be made up to 4 hours ahead up to this point and refrigerated.)
  6. 6 of 6 Add peanut sauce; toss to mix to coat noodles. Sprinkle with cilantro. Serve cold or at room temperature. Makes 6 servings.
Nutrition Information for Peanut Noodles With Turkey Tenders
Servings Per Recipe: 6
Per Serving: 382 kcal cal., 21 g pro., 10 g Fat, total, 51 g carb., 2 g sat. fat, 26 mg chol., 431 mg sodium