fresh red jalapeno chiles or 3 Thai chiles, chopped
Serving Size: 1 (443) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 253 g43 %
Total Fat 28.1 g43 %
Saturated Fat 5 g25 %
Cholesterol 78.3 mg
Sodium 2080.9 mg
Dietary Fiber 8.2 g32 %
Sugars 10.9 g43 %
Protein 35.2 g
Soak mung bean noodles in warm water for 15 minutes. Drain and cut into short lengths and place in a bowl. Pour hot water over the noodles and soak for another 5 minutes. Drain in a colander, and rinse with cold water to separate the noodles. Let stand in the colander until ready to use.
Cook ground turkey with a little water over medium heat. When brown, drain any excess water, and place in a large mixing bowl. Let cool 5 minutes.
Mix dressing ingredients in a small bowl, and taste for proper balance of sweet/sour/salty/spicy. Adjust if necessary. Pour dressing over cooked ground turkey and toss lightly.
Add noodles and stir until well mixed. Taste and adjust if necessary.
Add carrot, celery, shallot, green onion, cilantro, and 1/2 cup of peanuts. Toss well.
Divide lettuce and cabbage on serving plates. Place noodle mixture on top, and sprinkle with remaining peanut, and chili flakes.