07-03-23_turkeynoodle.jpgDave is a sesame-noodle aficionado, so I knew I’d have a receptive audience with this recipe, which mixes chunky peanut butter (instead of sesame paste) in a Chinese sauce with the noodles. And the recipe also uses ground turkey, which I thought was a great, kooky thing to do (instead of using the standard ground pork). This is from the February 2007 issue of Cuisine At Home:

Makes 3 cups sauce, 4 cups noodles; Total time: 40 minutes

1/2 lb. long-life noodles or dry spaghetti

1/4 cup dry sherry
1/4 cup chicken broth
3 Tbsp. chunky peanut butter
2 Tbsp. soy sauce
1 Tbsp. brown sugar
2 tsp. chili garlic sauce
1 tsp. toasted sesame oil

1/4 cup red bell pepper, minced
3 Tbsp. fresh ginger, minced
2 Tbsp. garlic minced
12 oz. ground turkey breast

Prepared peanut sauce

Chopped fresh cilantro
Thinly sliced scallions

Cook noodles in a large pot of boiling water until al dente (refer to package for cooking times). Drain; keep warm.

Whisk sherry, broth, peanut butter, soy sauce, sugar, chili garlic sauce, and sesame oil together in a bowl; set aside.

Stir-fry bell pepper, ginger, and garlic in peanut oil in a large skillet over medium-high heat, 30 seconds. Add turkey in large chunks and reduce heat to medium. Cook until it begins to brown, 3 minutes. Turn meat over and brown the other side.

Stir in prepared peanut sauce and break up the turkey. Simmer until turkey is cooked through and sauce thickens, 4-5 minutes. Serve meat sauce over the cooked noodles.

Garnish with cilantro and scallions.

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This is an exciting list of ingredients. I did use spaghetti as my noodle. Instead of dry sherry, I used apple juice; I used vegetable bouillon broth instead of chicken broth. That chili garlic sauce is one of those “Wow” spicy sauces that is essential here. Buy yourself a jar and keep it in the back of your refrigerator. I used canola oil for my stir fry, since I didn’t have any peanut oil on hand. Two tablespoons of garlic were 5 cloves for me.

Don’t count on having leftovers with this one; all will be devoured at the first seating. You’ll be proud of this recipe.

RECIPE: a fantastic, oddball turkey-meat sauce
once you assemble your ingredients, the cooking times are quick
peanut, chili, garlic, sesame, ginger, SUPER

Next time, I want to cook some chicken and potatoes. How’s this: “Fig and Lemon Chicken,” from All Recipes, with a side of “Parmesan Hash Browns,” from the March 2007 issue of Gourmet? Let’s do it! Come back to this site on Monday, April 30, to see how they work for me.