Description
A different version of "spaghetti" that we really liked! (A very quick dinner too!)
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Directions
Cook noodles in a pot of boiling water according to the package directions. Drain and keep warm.
Whisk sherry, broth, peanut butter, soy sauce, sugar, chili garlic sauce and sesame oil together in a bowl; set aside.
Stir fry the bell pepper, ginger, garlic, pea pods, and carrots in canola oil in a skillet over medium-high heat for 30 seconds. Add the turkey in large chunks; reduce heat to medium.
Cook until the turkey begins to brown, about 3 minutes. Turn the meat over and brown the other side. Stir in the peanut sauce and break up the turkey. Simmer until the turkey is cooked through and the sauce thickens, about 4-5 minutes.
Serve meat sauce with the noodles. Garnish with cilantro, green onions and peanuts. Makes about 4 servings.
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Ingredients
 6 oz. long-life noodles or dry spaghetti
1/4 cup dry sherry
1/4 cup chicken broth
3 T. chunky peanut butter
2 T. soy sauce
1 T. brown sugar
2 tsp. chili garlic sauce
1/2 tsp. toasted sesame oil
1/4 cup minced red bell pepper
3 T. minced fresh ginger
2 T. minced fresh garlic
1 cup fresh snap pea pods
1/2 cup shredded carrots
2 tsp. canola oil
12 oz. ground turkey breast
Chopped fresh cilantro
Thinly sliced green onions
Chopped peanuts
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