| 8 |
ounces vermicelli or other thin spaghetti (not capellini) |
| 1/4 |
cup
reduced-sodium soy sauce |
| 1/2 |
cup vegetable broth |
| 2 |
tablespoons
smooth peanut butter |
| 1 |
tablespoon fresh lime juice |
| 1 |
tablespoon garlic, minced |
| 1 |
teaspoon fresh gingerroot, peeled and grated |
| 1/2 |
teaspoon crushed red pepper |
| 1
1/2 |
cups
cooked turkey breast, shredded |
| 1 |
medium red bell pepper, cut julienne style |
| 3 |
green onions (tops included), cut diagonally into 1/2-inch pieces |
| 1/4 |
cup fresh cilantro |
| - |
lime
wedges |
| 2 |
tablespoons unsalted peanuts, finely chopped for garnish |
|
|
|
Cook
the pasta al dente; drain and set aside. In a small saucepan coated
with DuPont SilverStone® non-stick, combine the soy sauce,
vegetable broth, peanut butter, lime juice, garlic, ginger, and
crushed pepper. Cook, stirring over low heat until the peanut butter
is melted, about 3 minutes. Add the cooked pasta, tossing to coat.
Add the turkey, bell pepper, onion, and cilantro and mix well. Serve
warm with lime wedges and a garnish of peanuts.
|
|
