Thai Turkey & Noodles
|Turkey tenderloins||1 1⁄2 Pound, cut into 3/4 inch pieces (1 Package)|
|Red bell pepper||1 , cut into short thin strips|
|Reduced sodium chicken broth||1 1⁄4 Cup (20 tbs), divided|
|Reduced sodium soy sauce||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Crushed red pepper flakes||3⁄4 Teaspoon|
|Green onions||3 , cut into 1/2 inch pieces|
|Peanut butter||1⁄3 Cup (5.33 tbs) (Creamy / Chunky, Not Natural Style)|
|Cooked vermicelli pasta||12 Ounce (Hot)|
|Peanuts/Cashews||3⁄4 Cup (12 tbs), chopped|
|Cilantro||3⁄4 Cup (12 tbs), chopped|
PLACE turkey, bell pepper, 1 cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker.
Cover and cook on LOW 3 hours.
MIX cornstarch with remaining 1/4 cup broth in small bowl until smooth.
Turn slow cooker to HIGH.
Stir in green onions, peanut butter and cornstarch mixture.
Cover and cook 30 minutes or until sauce is thickened and turkey is no longer pink in centers.
Serve over vermicelli.
Sprinkle with peanuts and cilantro.