- 6 ounces Thai stir-fry rice noodles
- 3 tablespoons brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- 2 tablespoons Thai fish sauce
- 1 tablespoon white vinegar
- 4 teaspoons canola oil
- 1 pound ground turkey
- 1 bunch scallions, sliced and whites and green parts divided
- 8 cups Napa cabbage or Chinese cabbage, (about 1 small head)
- ½ cup lite coconut milk
- 1/3 cup chopped roasted cashews or peanuts
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped basil, preferably Thai
- Bring a kettle of water to a boil. Place noodles in a low wide baking dish. Pour boiling water over the noodles to completely submerge them and swish them around a little bit. Let sit 10 minutes to soften, agitating gently once or twice to prevent clumping. Drain and rinse with cold water.
- Meanwhile, whisk brown sugar, tomato paste, lime juice, fish sauce and vinegar in a small bowl. Set aside.
- Heat oil in a large skillet over medium high heat. Add turkey and scallion greens. Crumble and stir the meat with a wooden spoon as it browns. Cook until the meat is cooked through, 6 to 9 minutes. Add cabbage and coconut milk and reduce heat to medium. Stir until the cabbage is just slightly wilted, 1 to 2 minutes. Transfer the turkey mixture to a large bowl.
- Add the reserved sauce to the skillet and the drained noodles and cook over medium heat, stirring, until the noodles are heated through, about 1 minute. Transfer the noodle mixture to the bowl with the turkey, add the scallion greens and toss to coat. Serve each portion topped with the herbs and nuts.
Fiber:3 g. Sat Fat:3 g. Protein:21g. Sodium:494mg.
- Serving Size: 2 cups each
- Calories: 365
- Fat: 13