SPICY THAI NOODLES
- 1/4 cup vinegar
- 3 T. light soy sauce
- 6 T. sugar
- 4 t. paprika
- 2 mashed anchovies
- ½ t. cayenne pepper
- 1 T. vegetable oil
- 2 cloves garlic, chopped
- ½ lb. Turkey cutlets, slivered
- 3 green onions, sliced
- 12 oz. Fettuccine, cooked and drained
- 2 T. chopped fresh cilantro
- ¼ cup chopped peanuts
Combine vinegar, soy sauce, sugar, paprika, anchovies and red pepper in a large bowl.
Heat oil in wok over medium heat.
Add garlic and turkey; stir-fry 2 minutes.
Add to bowl.
Add green onion to wok; cook, stirring, for 1 minute.
Stir in turkey mixture, pasta and cilantro if using, tossing until heated through.
Spoon noodle mixture into serving dish.
Sprinkle on peanuts.