Gingery Asian Noodle Salad

INGREDIENTS

  • 1 package vermicelli rice noodles
  • ¼ c. rice vinegar
  • 2 tsp. granulated sugar
  • 1 tbsp. freshly grated ginger
  • 1 tsp. freshly grated ginger
  • kosher salt
  • 1 red pepper
  • 1 red chile pepper
  • 3 oz. snow peas
  • ½ seedless cucumber
  • 1 tbsp. canola oil
  • 1 lb. lean ground turkey
  • ¼ c. hoisin sauce
  • 2 scallions

DIRECTIONS

  1. Cook the noodles according to package directions. Drain and rinse under cold water to cool.
  2. Meanwhile, in a large bowl, stir together the vinegar, sugar, 1 teaspoon ginger, and 1/4 teaspoon salt. Add the peppers, snow peas, and cucumber and toss to combine.
  3. Heat the oil in a large nonstick skillet over medium heat. Add the turkey and cook, breaking it up with a spoon until no longer pink, 5 to 6 minutes. Stir in the hoisin sauce, the remaining ginger, and 2 tablespoons water and cook 1 minute; fold in the scallions.
  4. Serve the noodles with the cucumber salad and turkey.