Shredded Five-Spice Turkey with Herb and Noodle Salad
You can never have too many main course recipes, so give Shredded Five-Spice Turkey with Herb and Noodle Salad a try. This recipe serves 4. Watching your figure? This dairy free recipe has 327 calories, 21g of protein, and 10g of fat per serving. Head to the store and pick up five-spice powder, bell pepper, cilantro, and a few other things to make it today. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.
Instructions
To prepare turkey, heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
Add mushrooms and chopped onion to pan; saut 5 minutes or until lightly browned.
Add turkey and next 5 ingredients (through salt) to pan; cook 5 minutes or until liquid is absorbed.
To prepare dressing, combine 2 tablespoons vinegar and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk.
To prepare salad, cook pasta according to package directions, omitting salt and fat; drain.
Combine lettuce and remaining ingredients except mint sprigs.
Place about 2 cups lettuce mixture into each of 4 bowls. Top each with 1 cup noodles and 1 1/2 cups turkey mixture; drizzle each with 1 1/2 tablespoons dressing.
Garnish with mint sprigs, if desired.