Lunch: Gingery Asian Noodle Salad with Turkey and Cucumbers

Recipe by Woman's Day Kitchen This Asian salad offers variety of flavors and textures, but is still quick and healthy, too.

Ingredients

1 package vermicelli rice noodles
1/4 c. rice vinegar
2 tsp. granulated sugar
1 tbsp. freshly grated ginger
1 tsp. freshly grated ginger
kosher salt
1 red pepper
1 red chile pepper
3 oz. snow peas
1/2 seedless cucumber
1 tbsp. canola oil
1 lb. lean ground turkey
1/4 c. hoisin sauce
2 scallions

Instructions

Cook the noodles according to package directions. Drain and rinse under cold water to cool.
Meanwhile, in a large bowl, stir together the vinegar, sugar, 1 teaspoon ginger, and 1/4 teaspoon salt. Add the peppers, snow peas, and cucumber and toss to combine.
Heat the oil in a large nonstick skillet over medium heat. Add the turkey and cook, breaking it up with a spoon until no longer pink, 5 to 6 minutes. Stir in the hoisin sauce, the remaining ginger, and 2 tablespoons water and cook 1 minute; fold in the scallions.
Serve the noodles with the cucumber salad and turkey.

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