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SKIPPY® Brand Peanut Butter

SKIPPY® Asian Noodle Salad

Elevate your salad game with this refreshing and flavor-packed SKIPPY® Asian Noodle Salad. Combining tender JENNIE-O® turkey, vibrant veggies, and a delectable SKIPPY® peanut butter dressing, this dish is a perfect balance of savory, sweet, and spicy. It's an ideal meal for a light lunch or a satisfying dinner that’s sure to impress. Enjoy a bowl full of goodness with a delightful crunch of roasted peanuts in every bite!

Elevate your salad game with this refreshing and flavor-packed SKIPPY® Asian Noodle Salad. Combining tender JENNIE-O® turkey, vibrant veggies, and a delectable SKIPPY® peanut butter dressing, this dish is a perfect balance of savory, sweet, and spicy. It's an ideal meal for a light lunch or a satisfying dinner that’s sure to impress. Enjoy a bowl full of goodness with a delightful crunch of roasted peanuts in every bite!

6

Ingredients

  • 1 (24-ounce) package JENNIE-O® All Natural* Turkey Tenderloin (Minimally processed. No artificial ingredients.)
  • 3 tablespoons plus ¼ cup soy sauce, divided 
  • 2 teaspoons finely chopped garlic, divided 
  • 2 tablespoons vegetable oil 
  • 2 tablespoons SKIPPY® Creamy Peanut Butter 
  • 2 tablespoons seasoned rice vinegar 
  • 2 teaspoons sesame oil 
  • ½ teaspoon finely grated peeled ginger root 
  • ½ teaspoon crushed red pepper flakes 
  • 8 ounces thin spaghetti, broken in half 
  • 1 cup julienned carrots 
  • 1 red bell pepper, cut into short, thin strips 
  • 1½ cups fresh snow peas, cut lengthwise into thin strips 
  • Chopped roasted peanuts

Directions

  1. Cut turkey tenderloins in half lengthwise. In large reclosable food storage bag, combine turkey, 3 tablespoons soy sauce and 1 teaspoon garlic. Seal bag; refrigerate 30 minutes to marinate. 
  2. Heat grill to medium heat. 
  3. To make dressing, in small bowl, combine remaining ¼ cup soy sauce, remaining 1 teaspoon garlic, vegetable oil, peanut butter, vinegar, sesame oil, ginger root and red pepper flakes. Stir in peanuts. 
  4. Remove turkey from marinade; discard marinade. Grill turkey, turning occasionally, 15 minutes or until no longer pink in center, juices run clear and internal temperature reaches 165°F. Cover with foil; let stand 10 minutes before slicing. 
  5. Cook spaghetti according to package directions; drain. 
  6. Bring small saucepan of water to a boil. Blanch carrots, bell pepper and snow peas in boiling water 1 to 2 minutes or until crisply tender; drain. In large bowl, toss together turkey, spaghetti and vegetables. Serve with dressing. 
Recipe by SKIPPY®