Turkey and Asian Noodle Salad

Culinary Setting
Meal Type
Cooked Turkey


1-1/4 lb dry thin Chinese egg noodles


1/2 c cider vinegar

1/4 c light soy sauce

1/4 c vegetable oil

4 tsp dark roast sesame oil

4 tsp unsweetened, smooth peanut butter

2 tbsp sugar

2 tsp dry mustard

1-1/4 tsp fresh ginger, grated

1-1/4 tsp garlic, minced

2-1/2 c fresh button mushrooms, sliced

3-1/3 c snow peas

5 c zucchini, halved lengthwise & sliced diagonally

2 Medium red bell pepper, sliced julienne

1 lb, 10 oz PULLED TURKEY, cut into 1/4-inch julienne strips

40 Each leaf lettuce leaves, washed and dried

1-1/4 c green onions, sliced thin


Cook noodles in boiling water until just barely done. Drain, rinse with cold water, and drain again. Set aside.

Blend cider vinegar, soy sauce, oils, peanut butter, sugar, mustard, ginger, and garlic in a small bowl. Hold covered and refrigerated until ready to use. Blend again before using.

Toss sliced mushrooms with 1/4 cup dressing and set aside.

Blanch snow peas, zucchini, and peppers separately in boiling water until tender crisp. Rinse each with cold water immediately and drain.

Combine noodles, mushrooms, blanched vegetables, remaining dressing and turkey. Cover and refrigerate at least one hour to blend flavors.

Serve on chilled plates lined with 2 lettuce leaves. Garnish with 1 tablespoon green onions.

Nutrition Facts

Total Calories 210

Calories from Fat 60

Total Fat 7 g

% Daily Total Fat 11

Saturated Fat 1 g

% Daily Saturated Fat 5

Cholesterol 60 g

% Daily Cholesterol 20

Sodium 160 mg

% Daily Sodium 7

Total Carbohydrates 23 g

% Daily Total Carbohydrates 8

Dietary Fiber 2 g

% Daily Dietary Fiber 8

Sugars 3 g

Protein 16 g

% Daily Protein 40

% Daily Vitamin C 60

% Daily Calcium 4

% Daily Iron 15