Spicy-Peanut Turkey Noodles
8 ounces whole wheat spaghetti
3/4 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter (such as Smucker's)
5 tablespoons low-sodium soy sauce, divided
1 tablespoon rice vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
1 cup shredded carrots
1 tablespoon minced peeled fresh ginger
2 garlic cloves, mince
1 cup edemame
l lb ground turkey
Marinate turkey with
To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.
Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add carrots and a small amount of water, cook until softened. Add garlic, ginger, edemame, and turkey to pan; sauté 5 minutes or until turkey loses its pink color. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Toss noodles with turkey mixture.
Based on this recipe.