Asian Noodle Salad

Contributed By: dhanyaka
Jennie-O Turkey Store

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Total Preparation Time: 45 minutes
Ingredients: Chicken & Turkey
Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: Asian
Special Features: Kids can help make it
Kids can help make it
Make Ahead
Meal Type: Lunch
Entree

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Ingredients

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

Preparation

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.