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Thai Turkey & Noodles Recipe
|Turkey tenderloins||1 1⁄2 Pound, cut into 3/4 inch pieces (1 Package)|
|Red bell pepper||1 , cut into short thin strips|
|Reduced sodium chicken broth||1 1⁄4 Cup (20 tbs), divided|
|Reduced sodium soy sauce||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Crushed red pepper flakes||3⁄4 Teaspoon|
|Green onions||3 , cut into 1/2 inch pieces|
|Peanut butter||1⁄3 Cup (5.33 tbs) (Creamy / Chunky, Not Natural Style)|
|Cooked vermicelli pasta||12 Ounce (Hot)|
|Peanuts/Cashews||3⁄4 Cup (12 tbs), chopped|
|Cilantro||3⁄4 Cup (12 tbs), chopped|
Serving size: Complete recipe
Calories 3421 Calories from Fat 1133
% Daily Value*
Total Fat 128 g196.7%
Saturated Fat 18.2 g91%
Trans Fat 0 g
Cholesterol 300 mg
Sodium 7877.3 mg328.2%
Total Carbohydrates 377 g125.6%
Dietary Fiber 32.7 g130.8%
Sugars 24.7 g
Protein 218 g435.3%
Vitamin A 128.1% Vitamin C 324.3%
Calcium 46.5% Iron 122.3%
*Based on a 2000 Calorie diet
Cover and cook on LOW 3 hours.
MIX cornstarch with remaining 1/4 cup broth in small bowl until smooth.
Turn slow cooker to HIGH.
Stir in green onions, peanut butter and cornstarch mixture.
Cover and cook 30 minutes or until sauce is thickened and turkey is no longer pink in centers.
Serve over vermicelli.
Sprinkle with peanuts and cilantro.