Five Spice Turkey Rice Noodle Salad

• 1 teaspoon Five Spice Powder
• 1/2 teaspoons Brown Sugar
• 1/2 Tablespoons Soy Sauce
• 1/2 Tablespoons Canola Oil
• 1 cup Cooked Turkey, Shredded
• 8 ounces, weight Rice Noodle
• 1/2 cups Shredded Carrot
• 1/2 cups Bell Pepper, Thinly Sliced
• 1/2 cups Cucumber, Thinly Sliced
• 1/2 cups Mint
• 1/2 cups Cilantro
• 1/4 cups Crushed Peanuts, For Garnish
• FOR THE VINAIGRETTE:
• 2 Tablespoons Rice Wine Vinegar
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Brown Sugar
• 3 Tablespoons Lime Juice
• 1/2 teaspoons Chile-garlic Powder

1. In a small bowl, whisk together five spice powder, soy sauce, brown sugar and vegetable oil until sugar dissolves. Add turkey and toss to combine. Set aside.
2. Bring a pot of water to a boil. Add rice noodles and remove from heat. Allow to sit for 8-10 minutes or until noodles have softened. Drain and rinse well, then add to a large bowl.
3. Add turkey, carrot, bell pepper, cucumber, mint and cilantro to bowl and toss with noodles.
4. To make chile-lime vinaigrette, combine rice wine vinegar, fish sauce, brown sugar, lime juice and chile-garlic sauce in a bowl and whisk until sugar dissolves. Toss vinaigrette with rice noodle salad. Top with peanuts before serving.

spice powder, brown sugar, soy sauce, canola oil, turkey, shredded carrot, bell pepper, cucumber, mint, cilantro, ubc, vinaigrette, rice, fish sauce, brown sugar, lime juice, chilegarlic

Taken from tastykitchen.com/recipes/salads/five-spice-turkey-rice-noodle-salad/ (may not work)