Disguise Turkey Leftovers in Spicy Noodles

This Thai-inspired noodle dish disguises holiday leftovers like never before. Turkey breast meat is often overcooked and dried out which can make eating leftovers hard to swallow. By combining shredded turkey meat with a spicy peanut sauce, you'll bring delight instead of groans to the dinner table. Since peanut butter is staple in my children's diet, they are always thrilled to see it as part of the main course instead of slathered between slices bread. For the grown-ups, the noodles get the spicy treatment with red chili sauce, garlic, ginger, fresh basil and mint.

Thai Noodles with Spicy Peanut Sauce

Grown-Ups
4-5 fresh mint leaves, chopped
4-5 fresh basil leaves, chopped
2 green onions, chopped

Bring 2 quarts of water to a boil. Cook the pasta according to the package directions. When the pasta is ready, add the turkey and peas. Bring back to a boil and heat through. Drain, pour back into the pot and cover to keep warm until ready to serve.

Serve the pasta for the children on individual plates with the mild peanut sauce on top. Garnish with chopped peanuts.

Toss the pasta for the grown-ups with the mint, basil and green onions. Serve on individual plates with the spicy peanut sauce on top. Garnish with chopped peanuts.

Peanut Sauce

Grown-Ups
1/2-1 teaspoon red chili sauce or 1/2 teaspoon red chili flakes

Whisk together the peanut butter, rice vinegar, stock, ginger, garlic, soy sauce and honey. Transfer half of the sauce to another dish and set aside for the children. To the remaining sauce, stir in the red chili sauce.

Season the veal for the grown-ups with salt and pepper. Season the veal for the kids with salt. Lightly coat a non-stick skillet with olive oil spray and heat over medium-high heat for 2 minutes. Brown the veal for 2-3 minutes on each side until cooked through. Remove from the pan.

Lightly coat the pan with olive oil spray and add the cremini mushrooms. Cook over medium-high heat stirring frequently until brown, 3-4 minutes. Add the remaining porcini and pour the rest of the soaking liquid through a strainer lined with a coffee filter into the skillet. Add the Marsala and scrape the bottom of the pan to remove any browned bits stuck to the bottom. Add the tomato paste and stir until blended. Return the veal for the grown-ups to the skillet and heat through. Stir in the parsley.

To serve, arrange the veal and polenta for the grown-ups on individual plates topped with the mushroom sauce. For the children, arrange the veal and custard cups on individual plates. Garnish with more Parmesan cheese if desired.

Calories 410; Calories from fat 50; Total fat 6g; Saturated fat 1g; Cholesterol 45mg; Sodium 350mg; Carbohydrate 59g; Dietary fiber 6g; Sugars 10g; Protein 30

Kristene Fortier, author of The Whole Family Cookbook lives in the San Francisco Bay Area with her family. Send questions or tips to pickykids@aol.com and while online visit www.healthykitchen.com. Save 20% on your copy of The Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids, by Kristene Fortier, ($14.95 Birch Lane Press) by calling 800-857-5600. You must request the discount when orders are placed.

© 1999 Kristene Fortier

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