Saturday, August 11, 2007

Spicy Ground Turkey and Cellophane Noodles

This is one of my favorite dishes to make! I got it from a diabetic website, of all places. One thing that I do is omit the sugar substitute. It's also a good recipe to play around with. I use whatever vegetables I have on hand and throw in water chesnuts, baby corns, etc.

Spicy Ground Turkey and Cellophane Noodles

1/2 pound ground turkey
1 1/2 teaspoons rice vinegar
1 teaspoon low sodium soy sauce
1/4 teaspoon sesame oil
3 3/4 ounces bag cellophane noodles
1 teaspoon canola oil
4 scallions sliced, white part and 2 inches green
2 cloves garlic, minced
1 inch fresh ginger, minced
2 teaspoons chili puree with garlic
1 cup 98% fat-free, no-salt-added canned chicken broth
1 tablespoon vodka
2 teaspoons light soy sauce
1 tablespoon rice wine vinegar
1/8 teaspoon sugar substitute
1/4 cup chopped cilantro
1/2 pound snow peas, strings removed, sliced thin
1/2 pound bean sprouts
slices of fresh lime for garnish

1. To marinate the turkey: In a bowl combine the turkey with the vinegar, soy sauce and sesame oil. Refrigerate and marinate for 20 minutes up to 2 hours.
2. In a bowl, soak the noodles in warm water for 20 minutes. Drain and cut into 2-inch lengths; set aside.
3. In a wok or heavy nonstick skillet, heat oil until hot. Stir-fry the scallions, garlic, and ginger for 1 minute.
4. Add the turkey and chili puree. Stir-fry, breaking up the ground turkey until it is cooked through.
5. Add the broth, vodka, soy sauce, vinegar and sugar substitute along with the noodles.
6. Cook over high heat until the noodles absorb the liquid. Mix in the snow peas, bean sprouts and cilantro.
7. Heat through, and serve immediately with lime slices.

Nutritional Information:Per Serving--
Calories: 247
Carbohydrates: 32g
Protein: 14g
Fat: 6g
Saturated Fat: 1.5g
Cholesterol: 45mg
Fiber: 3g
Sodium: 373mg

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