Gingery Asian Noodle Salad with Turkey and Cucumbers - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
This Asian salad offers variety of flavors and textures, but is still quick and healthy, too.
Ingredients
- 1 package vermicelli rice noodles
- 1/4 c. rice vinegar
- 2 tsp. granulated sugar
- 1 tbsp. freshly grated ginger
- 1 tsp. freshly grated ginger
- kosher salt
- 1 red pepper
- 1 red chile pepper
- 3 oz. snow peas
- 1/2 seedless cucumber
- 1 tbsp. canola oil
- 1 lb. lean ground turkey
- 1/4 c. hoisin sauce
- 2 scallions
Instructions
- Cook the noodles according to package directions. Drain and rinse under cold water to cool.
- Meanwhile, in a large bowl, stir together the vinegar, sugar, 1 teaspoon ginger, and 1/4 teaspoon salt. Add the peppers, snow peas, and cucumber and toss to combine.
- Heat the oil in a large nonstick skillet over medium heat. Add the turkey and cook, breaking it up with a spoon until no longer pink, 5 to 6 minutes. Stir in the hoisin sauce, the remaining ginger, and 2 tablespoons water and cook 1 minute; fold in the scallions.
- Serve the noodles with the cucumber salad and turkey.
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