Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can substitute 1 1/2 teaspoons olive oil and 1/4 teaspoon crushed red pepper for the chili oil.

Recipe by Cooking Light May 1997

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Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

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Directions

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  • Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

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  • Heat sesame oil in a large nonstick skillet over medium heat. Add turkey and green onions; stir-fry 1 minute. Remove from skillet. Set aside; keep warm.

  • Heat chili oil in skillet over medium-high heat. Add snow peas, bell pepper, and garlic; sauté 3 minutes. Combine broth, soy sauce, and peanut butter; stir well with a whisk. Add to skillet; cook 2 minutes, stirring frequently. Stir in turkey mixture; remove from heat.

  • Combine pasta and turkey mixture; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 1/2 teaspoons peanuts.

Nutrition Facts

405 calories; calories from fat 24%; fat 10.8g; saturated fat 1.5g; mono fat 4.6g; poly fat 3g; protein 22.6g; carbohydrates 59.7g; fiber 4.4g; cholesterol 15mg; iron 5mg; sodium 648mg; calcium 56mg.
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