Turkey Cutlets with Soba Noodles and Cilantro-Peanut Pesto

Culinary Setting
Boneless Breast


2 Cloves garlic

1/4 c dry roasted salted peanuts

1/4 c scallions, cut into chunks

1 c cilantro leaves, washed, dried and packed

1/4 c fresh lime juice

1/4 tsp red pepper flakes

4 oz olive oil

1/2 c coconut milk

1/4 c olive oil

1/4 c honey

1/4 c cilantro leaves, washed, dried and chopped

2 cloves garlic, minced

2 tbsp curry powder

2 tsp chili powder

2 tsp cumin

1 tbsp fresh lime juice

1 tbsp soy sauce

1-1/2 lbs TURKEY CUTLETS, cut into 1/2-inch strips

As needed non-stick vegetable spray

1-1/2 lbs soba noodles, dry


Cilantro-Peanut Pesto

Place garlic, peanuts, scallions, cilantro, lime juice and red pepper in the food processor and puree until smooth.

Slowly add olive oil, scraping the bowl as required.


In small bowl, combine coconut milk, oil, honey, cilantro, garlic, curry powder, chili powder, cumin, lime juice and soy sauce.

Pour 1/3 cup of mixture over turkey strips, tossing to coat thoroughly. Reserve remaining mixture. Cover and marinate turkey for 2 hours.

Prepare soba noodles according to package directions.

While cooking noodles, drain turkey. Coat large, non-stick skillet with vegetable spray and stir-fry turkey over medium-high heat until no longer pink, about 2 to 4 minutes.

Add reserved coconut mixture to turkey and heat until hot.

In a shallow soup bowl, serve turkey mixture atop soba noodles. Serve with Cilantro Pesto and garnish with additional cilantro leaves and lime wedges.

Nutrition Facts

Total Calories 657

Total Fat 31 g

% Daily Total Fat 42

Cholesterol 70 g

Sodium 743 mg

Total Carbohydrates 61 g

Protein 39 g