Asian Noodle Salad

serving suggestion

Asian Noodle Salad

  • 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 gingerroot
    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

  • Instructions

    Cut turkey tenderloins in half lengthwise. In large recloseable 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, gingerroot 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.

    This recipe is recommended for 6 servings