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Thai Turkey & Noodles

  • 6servings
  • 387calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, H, D, E
MineralsNatrium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (about 1-1/2 pounds) turkey tenderloins, cut into 3/4-inch pieces

  2. 1 red bell pepper, cut into short, thin strips

  3. 1/4 cups reduced-sodium chicken broth, divided

  4. 1/4 cup reduced-sodium soy sauce

  5. 3 cloves garlic, minced

  6. 3/4 teaspoon red pepper flakes

  7. 1/4 teaspoon salt

  8. 2 tablespoons cornstarch

  9. 3 green onions, cut into 1/2-inch pieces

  10. 1/3 cup creamy or chunky peanut butter (not natural-style)

  11. 12 ounces hot cooked vermicelli pasta

  12. 3/4 cup peanuts or cashews, chopped

  13. 3/4 cup cilantro, chopped

Instructions Jump to Ingredients ↑

  1. Place turkey, bell pepper, 1 cup broth, soy sauce, garlic, pepper flakes and salt in slow cooker. Cover; cook on LOW 3 to 4 hours.

  2. Blend cornstarch and remaining 1/4 cup broth until smooth. Stir green onions, peanut butter and cornstarch mixture into slow cooker. Cover; cook on HIGH 30 minutes or until sauce is thickened. Stir well.

  3. Serve over vermicelli. Sprinkle with peanuts and cilantro.

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