| 1 pkg. | Jennie-O extra lean turkey breast tenderloins |
| 1/4 cup | Plus 3 tbsp soy sauce |
| 2 tsp | Minced garlic |
| 2 tbsp | Peanut butter |
| 3 tbsp | Vegetable oil |
| 2 tbsp | Seasoned rice vinegar |
| 2 tsp | Dark sesame oil |
| 1 1/2 tsp | Minced ginger |
| 3/4 tsp | Hot chili oil OR 1/2 tsp red pepper flakes |
| 8 oz. | Vermicelli, broken in half |
| 1/2 cup | Package julienne-cut carrots |
| 1 | Red bell pepper, cut into short, thin strips |
| 1 1/2 cups | Fresh snow pea pods, cut lengthwise into thin strips |
| 1/2 cup | Diagonally sliced green onions |
1. Place tenderloins in a plastic bag. Add 3 tbsp soy sauce and garlic; close bag securely, turning to coat. Refrigerate at least 30 minutes or up to 4 hours. Prepare barbeque grill.
2. In a large bowl, whisk together peanut butter and vegetable oil. Whisk in remaining 1/4 cup soy sauce, vinegar, sesame oil, ginger and chili oil.
3. Cook vermicelli according to package directions.
4. Combine carrots and bell pepper in a microwave-safe dish. Cover and cook at high power for 1 minute.
5. Add snow peas; cover and continue cooking for 1 minute or until crisp-tender.
6. Drain vermicelli, add to soy mixture in bowl, add veggies; toss well.
7. Drain tenderloins, reserving marinde. Grill over medium coals for 12 to 14 minutes or until no longer pink in center, turning occasionally and brusing with reserved marinde during the first 6 minutes of cooking.
8. Cut each tenderloin lengthwise in half and then cut crosswise into 1/4" thick slices.
9. Add turkey, and if desired, green onions to noodle mixture; toss well.