Turkey Spring Rolls And Sesame Noodles Recipe
- 4 green onions
- 1/2 red pepper
- 1 teaspoon grated fresh ginger
- 1 teaspoon rice wine vinegar
- 1 tbsp. reduced sodium soy sauce
- 4 (4 ounce.) turkey cutlets
- Quarter green onions, lengthwise.
- Cut the red pepper, lengthwise, into strips.
- Combine 1 tsp.
- grated fresh ginger, rice wine, vinegar, and soy sauce in small bowl.
- Brush one side of each cutlet with 1/2 tsp.
- of soy mix.
- Place equal amounts of green onion and red pepper strips on top.
- Roll cutlets up around vegetables and thread with toothpicks to seal.
- Brush with remaining soy mix.
- Heat 1 Tbsp.
- vegetable oil in large skillet over high heat.
- Add in turkey; brown on all sides till cooked, about 5 min.
- Transfer to serving plate; cut each roll diagonally into 4 slices.
- Cover and keep hot.
- Reserve pan drippings (set aside).
- Sesame Noodles: Cook 1/2 lb.
- cappellini noodles as package directs; drain.
- Add in 1 c. chicken broth, 2 Tbsp.
- low sodium soy sauce, and 2 1/2 tsp.
- Oriental sesame oil to skillet with turkey pan drippings.
- Bring to boil, scraping up any brown bits.
- Add in noodles; toss well.
- Sprinkle with 1 Tbsp.
- toasted sesame seeds.
- To toast sesame seeds, cook in small skillet over medium heat; stir till golden brown - 5 min.
green onions, red pepper, ginger, rice wine vinegar, soy sauce, turkey cutlets
Taken from cookeatshare.com/recipes/turkey-spring-rolls-and-sesame-noodles-36137 (may not work)