 Oriental Turkey Noodle Salad
Makes 4 servings
|
|
|
|
Ingredients
|
|
1/2
|
teaspoon sesame oil
|
|
1/2
|
teaspoon reduced-sodium soy sauce
|
|
1
|
package (3 ounces) chicken flavor instant oriental noodle soup mix, prepared according to package directions
|
|
3/4
|
pound fully-cooked oven-roasted turkey breast, cut into 1/4-inch cubes
|
|
4
|
ounces water chestnuts, drained and sliced
|
|
2
|
ounces fresh snow peas, blanched*
|
|
2
|
large fresh mushrooms, sliced
|
|
1/2
|
cup diagonally cut carrots
|
|
2
|
tablespoons sliced green onion
|
|
*To blanch snow peas: Plunge pea pods in boiling water 45 seconds. Immediately drain and plunge into ice water.
|
|
|
|
|
|
|
|
|
|
1. In small bowl, combine sesame oil, soy sauce and prepared soup mix. Cover and refrigerate.
|
|
2. In large bowl, combine turkey, water chestnuts, snow peas, mushrooms, carrots and green onions. Fold noodle mixture into turkey mixture. Cover and refrigerate 2 hours.
|
|
|
|
© National Turkey Federation
|
|
|
|
|
|
Printed
from fbnr.com
|
|
