Recipe by nemokitty
Found this one in Sunset's Low Cholesterol Cookbook from the library. If you can't find soba noodles, substitute spaghettini.
Top Review by Phat & Sassy
I've made this twice within a week, we enjoyed it that much. It's got a good kick to it. I did substitute a 1.25 lb. package of ground turkey for the cubed turkey breast and linguine for the soba noodles, as that is what I had on hand. I just changed the serving size to 5 and this website makes the adjustments of the remaining ingredients for me. I love that feature and love this recipe!
- 1 tablespoon vegetable oil
- 1 lb turkey breast, skinned, boned and cut in 1 inch chunks
- 1 large onion, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon fennel seed
- 1 cup chicken broth
- 1 (7 ounce) package soba noodles
- 1 cup nonfat plain yogurt
- 1⁄4 cup unsalted cashews, roasted
Directions See How It's Made
- Heat oil in 14 inch fry pan over medium heat. Add turkey and cook until browned on all sides. Remove from pan.
- Add onion and garlic to pan. Cook until onion is soft, about 10 minutes. Add ginger and all the rest of the spices. Cook for about 1 minute.
- Return turkey to pan. Add broth, reduce heat, cover and simmer til meat is no longer pink, about 20 minutes. Remove from heat.
- While turkey is simmering, cook noodles in boiling water until barely tender to bite, drain well. Place in large, shallow serving bowl.
- Stir yogurt into turkey mixture, then pour mixture over noodles. Garnish with cashews.