Shredded Five-Spice Turkey with Herb and Noodle Salad

Shredded Five-Spice Turkey with Herb and Noodle Salad Recipe
Take your traditional turkey salad to extraordinary heights. This sweet-and-spicy salad is quick, tasty, and light (but you'd never know it).

 

Yield:

4 servings

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 315
Caloriesfromfat 26 %
Fat 9.2 g
Satfat 2.1 g
Monofat 2.9 g
Polyfat 3.3 g
Protein 21.2 g
Carbohydrate 35.3 g
Fiber 3.2 g
Cholesterol 48 mg
Iron 3.9 mg
Sodium 570 mg
Calcium 75 mg

Ingredients

Turkey:
1 tablespoon dark sesame oil
1 cup thinly sliced shiitake mushrooms (about 2 ounces)
3/4 cup chopped onion
2 cups shredded cooked skinless dark-meat turkey (about 8 ounces)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce
1/2 teaspoon five-spice powder
1/4 teaspoon kosher salt
Dressing:
2 tablespoons rice wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon fresh lime juice
1 teaspoon hot chili sauce with garlic
1 teaspoon dark sesame oil
3 garlic cloves, minced
Salad:
4 ounces uncooked rice vermicelli
4 cups torn butter lettuce
2 cups thinly sliced red bell pepper
1 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
Fresh mint sprigs (optional)

Preparation

To prepare turkey, heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add mushrooms and chopped onion to pan; sauté 5 minutes or until lightly browned. Add turkey and next 5 ingredients (through salt) to pan; cook 5 minutes or until liquid is absorbed.

To prepare dressing, combine 2 tablespoons vinegar and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk.

To prepare salad, cook pasta according to package directions, omitting salt and fat; drain. Combine lettuce and remaining ingredients except mint sprigs. Place about 2 cups lettuce mixture into each of 4 bowls. Top each with 1 cup noodles and 1 1/2 cups turkey mixture; drizzle each with 1 1/2 tablespoons dressing. Garnish with mint sprigs, if desired.

Note:

Lia Huber,

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note