Turkey and Noodles With Peanut Sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from my new favorite web site, Epicurious. I have made it many times and have not deviated from their original recipe except for deleting the celery and using snow or snap peas instead. This is a great recipe to use left over turkey or chicken, I have used a store bought cooked chicken. Ingredients:
1 lb linguine |
3 garlic cloves, finely chopped |
1/2 teaspoon hot red pepper flakes |
2 teaspoons vegetable oil |
3/4 cup chicken broth (can use water) |
2/3 cup peanut butter, smooth |
2 tablespoons soy sauce |
2 teaspoons sugar |
1 teaspoon ginger, peeled and minced |
2 tablespoons lemon juice |
1 lb cooked turkey, shredded (4 cups) |
4 celery ribs, thinly sliced |
1 cup scallion, thinly sliced |
Directions:
1. Cook noodles in a 6-8 quart pot of boiling salted until tneder about 12 minutes.
2. Reserve 1 cup cooking water, then rinse noodles in a colander under cold water.
3. Drain well.
4. While noodles are cooking, cook garlic and red pepper flakes in vegetable oil in small heavy sauce pan over moderate heat, stir util galice is golden.
5. Whisk in chicken broth, peanut butter, soy sauce, sugar and ginger.
6. Simmer while whisking for 2 minutes.
7. Remove from heat and whisk in lemon juice.
8. Toss together turkey, celery, scallions, noodles and sauce.
9. If necessary add some reserved cooking water to thin the sauce.
10. Serve immediately.
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