Busters Recipes

Spicy Ground Turkey and Cellophane Noodles

(makes 4 servings)

1/2 pound (240 g) ground turkey

1 1/2 teaspoons (7ml) rice vinegar
1 teaspoon (5 ml) low sodium soy sauce
1/4 teaspoon (1.75 ml) sesame oil
3 3/4 ounces(106 g) bag cellophane noodles
1 teaspoon (5ml) canola oil
4 scallions sliced, white part and 2 inches green
2 cloves garlic, minced
1 inch fresh ginger, minced
2 teaspoons (10 ml) chili puree with garlic
1 cup (240 g) 98% fat-free, no-salt-added canned
chicken broth
1 tablespoon (15 ml) vodka
2 teaspoons (10 ml) light soy sauce
1 tablespoon (15 ml) rice wine vinegar
1/8 teaspoon (0.6 ml) sugar substitute
1/4 cup chopped cilantro
1/2 pound (240 g) snow peas, strings removed, sliced
thin
1/2 pound (240 g) bean sprouts
slices of fresh lime for garnish

Marinate the turkey: In a bowl combine the turkey with the
vinegar, soy sauce and sesame oil. Place in refrigerator and marinate
for 20 minutes up to 2 hours.

In a bowl, soak the noodles in warm water for 20 minutes.
Drain and cut into 2-inch lengths; set aside.

In a wok or heavy nonstick skillet, heat the oil until hot.
Stir-fry the scallions, garlic, and ginger for 1 minute. Add the turkey
and chili puree. Stir-fry, breaking up the ground turkey until it is
cooked through. Add the broth, vodka, soy sauce, vinegar and sugar
substitute along with the noodles.

Cook over high heat until the noodles absorb the liquid.
Stir in the snow peas, bean sprouts and cilantro. Heat through, and
serve immediately with lime slices.

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