Turkey Spanikopita Pie
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COVID-19 is Not Considered a Food-Borne Pathogen
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PREP TIME: 0min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 18g||28%|
|Saturated Fat 3.5g||18%|
|Total Carbs 44g||15%|
|Dietary Fiber 3.5g||%|
|Vitamin A 82%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp.canola oil
1/2 cupprepared sweet Thai chili sauce, divided
8 oz.broad rice noodles
1 red bell pepper, cut into matchsticks
1 cupshelled edamame
2 carrots, peeled and thinly sliced on an angle
2 green onions, thinly sliced
3 tbsp.lime juice
3 tbsp.soy sauce
2 tbsp.rice wine vinegar
2 tsp.garlic chili sauce, such as Sriracha
1 tsp.sesame oil
1/2 cupfresh cilantro leaves
1/4 cupchopped cashews
Heat the oil in a large nonstick skillet set over medium heat. Crumble in the ground chicken. Cook for 5 minutes or until browned. Stir in 1/4 cup sweet Thai chili sauce. Simmer for 3 minutes or until glossy. Cool completely.
Place the noodles in a large, heat-proof bowl; top with boiling water. Cover and let stand for 10 minutes. Drain well and place under cold running water.
Toss the noodles with the cooked chicken, red pepper, edamame, carrots and green onions. Whisk the remaining sweet Thai chili sauce with the lime juice, soy sauce, vinegar, chili sauce and sesame oil. Pour over the salad and toss to coat. Sprinkle cilantro and cashews over top.
Thai Rice Noodle SaladAdd Your Comment