Ingredients
Turkey:
1 tablespoon dark sesame oil
1 cup thinly sliced shiitake mushrooms (about 2 ounces)
3/4 cup chopped onion $
2 cups shredded cooked skinless dark-meat turkey (about 8 ounces)
1/2 cup fat-free, less-sodium chicken broth $
1 tablespoon rice wine vinegar $
1 tablespoon low-sodium soy sauce
1/2 teaspoon five-spice powder
1/4 teaspoon kosher salt $
Dressing:
2 tablespoons rice wine vinegar $
1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon fresh lime juice
1 teaspoon hot chili sauce with garlic
1 teaspoon dark sesame oil
3 garlic cloves, minced
Salad:
4 ounces uncooked rice vermicelli
4 cups torn butter lettuce
2 cups thinly sliced red bell pepper
1 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
Fresh mint sprigs (optional)
Preparation
To prepare turkey, heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add mushrooms and chopped onion to pan; sauté 5 minutes or until lightly browned. Add turkey and next 5 ingredients (through salt) to pan; cook 5 minutes or until liquid is absorbed.
To prepare dressing, combine 2 tablespoons vinegar and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk.
To prepare salad, cook pasta according to package directions, omitting salt and fat; drain. Combine lettuce and remaining ingredients except mint sprigs. Place about 2 cups lettuce mixture into each of 4 bowls. Top each with 1 cup noodles and 1 1/2 cups turkey mixture; drizzle each with 1 1/2 tablespoons dressing. Garnish with mint sprigs, if desired.
