©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Thai Turkey & Noodles

Thai Turkey & Noodles

1 pkg (about 1 1/2 pounds) turkey tenderloing cut into 3/4 inch pieces (I am subbing chicken)
1 red bell pepper, cut into short thin strips
1 1/4 cup chicken stock
1/4 cup soy sauce
3 cloves garlic, minced
3/4 tsp red pepper flakes
1/8 tsp salt
2 tbs cornstarch
3 green onions, cut into 1/2 pieces
1/3 cup creamy or chunky peanut butter (not the natural-style)
12 oz hot cooked vermicelli
3/4 cup peanuts chopped
3/4 cup cilantro, chopped

Place turkey, bell pepper, 1 cup of stock, soy sauce, garlic, red pepper flakes and salt in crock pot. Cover and cook on low for 3 hours.

Mix cornstarch with remaining 1/4 cup stock in a small bowl until smooth. Turn crock pot on high. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook for 30 minutes until sauce is thekened and turkey is no longer pink in the center. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.

Makes 6 servings.

TIP: If you don't have vermicelli on hand, try subbing ramen noodles. Discard flavor packet from the soup mix and drop the noodles into boiling water. Cook the noodles 2 to 3 minutes. Drain and serve hot.

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