if you want to avoid the heat of the kitchen the day after Thanksgiving,
these cool noodles are just what the doctor ordered. A take-off on
the
increasingly popular Oriental noodle salad, this recipe incorporates
leftover turkey into a soothing tangle of linguine, bright bell peppers,
and sliced scallions.
PEANUT SAUCE:
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/4 cup "lite" soy sauce
1 1/2 tablespoons brown sugar
1/4 cup creamy peanut butter
2 tablespoons sesame seed oil
1/4 cup lime juice
Hot chili oil or ground red pepper to taste
1/4 cup water
NOODLES:
8 ounces linguine, cooked, drained, and cooled under cold running water
2 tablespoons peanut oil
1 red bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
1 bunch scallions, trimmed and sliced thin diagonally
1 1/2 cups cooked Butterball Turkey, cut into thin strips
1. To make Peanut Sauce: Combine garlic, ginger root, soy sauce, and
brown
sugar in a food processor and process to combine. Add the peanut butter
and process until smooth. With the machine running, add the sesame
seed
oil and lime juice by pouring through the feed tube in a thin stream.
Add
several drops chili oil or a pinch of red pepper to suit your taste.
Finally, add water to thin the sauce. The sauce may be used at once
or
stored in the refrigerator for up to 1 week.
2. To assemble the noodles: In a large mixing bowl, toss together the
drained linguine with the peanut oil. Add the peppers, scallions and
turkey and toss to mix. Add the peanut sauce and toss to coat the noodles
evenly. Chill the noodles for at least 2 hours before serving.
Makes 6 servings. Per serving: 321 calories; 9g protein; 15g fat; 39g
carbohydrate, 460mg sodium; 0mg cholesterol.