Thai Peanut Noodles with Turkey

Thai Peanut Noodles with Turkey:Got leftover turkey and need something deliciously different post-Thanksgiving? Skip the turkey pot pie, tacos and tetrazzini this year and try this! The combination of peanut butter, soy sauce and ginger is delightful. You can add more vegetables (green beans, zucchini or broccoli) as desired or kick up the spice with crushed red pepper or Sriracha sauce. If you want gluten-free options, use brown rice noodles or serve over brown rice. Try soba noodles or 100% whole wheat pasta to bump up the fiber content. This dish can also be made with chicken (or tofu if you’re vegetarian).Ingredients8 oz. whole wheat spaghetti or Soba noodles2 cups cooked chicken or turkey or sautéed firm tofu cut into cubes½ cup natural peanut butter (smooth or crunchy)3 Tbsp. low sodium soy sauce½ cup water1 ½ tsp. ground or minced ginger1 ½ Tbsp. rice wine vinegar1-2 tsp. chili garlic paste1 medium-sized red or yellow bell pepper, cut into strips3 green onions, sliced diagonally (~ ¼ cup)2 Tbsp. chopped cilantroDirections1. Cook pasta according to directions and set aside.2. Sautee peppers in non-stick canola spray and set aside.3. Combine peanut butter, water, soy sauce, vinegar, ginger and chili paste in a large sauce pan and whisk until blended. Simmer over low to medium heat for ~10 minutes until sauce is creamy.4. Add cooked pasta, chicken, turkey or tofu and toss in peanut sauce. Add sautéed peppers, green onions and toss lightly.5. Sprinkle chopped cilantro on top and serve while hot.Makes 8 servings. Nutrition facts per serving (using turkey): 206 calories, 10.2 gm fat, 17.3 gm protein, 12.3 gm carbohydrate, 2.5 gm fiber, 27 mg cholesterol, 270 mg sodium