Vietnamese Spicy Turkey Noodles

The sauce makes this dish.  And of course, I had to use lots of it on my bowl.  I love spicy.  And the dish has a sweet side of it before you use the sauce.  The fish sauce and soy bring out the sweetness of the vegetables,  then the chili sauce kicks it up.  Two packages of noodles may be better, I only had one, but either way, try this dish, it’s nice on a PV day.  It would be nice in lettuce cups, as well.

VIETNAMESE SPICY TURKEY NOODLES

1 lb ground turkey
1 onion, finely chopped
1 T ginger, minced
1 clove garlic, minced
4 scallions, thinly sliced
1 cup water chestnuts, finely chopped
1/4 lb snow peas
1/4 lb broccoli florets
2 T fish sauce
1 T soy sauce
1 T rice wine vinegar
1 t garlic chili paste
1 package Tofu Shirataki Angel Hair Noodles, rinsed and well drained
1/4 cup cilantro, chopped

Brown the onion and the ground turkey over medium heat, about 5 minutes.  Add the ginger, green onion and garlic and cook another minute.  Add the vegetables and stir-fry for 2-3 minutes.  Add the fish sauce, soy, vinegar and chili paste, followed by the noodles.  Cook for 5 minutes stirring in the cilantro in the last minute.  Serve with sauce.

Spicy Sauce:
3 T soy sauce
3 T garlic chili paste
3 T balsamic vinegar
1 t lime juice
1 t Splenda

Mix all ingredients and serve with turkey and noodles.