Cold Sesame Noodles with Turkey



1/4 cup each soy sauce, Asian sesame oil and creamy natural peanut butter
3 Tbs. chicken broth, brewed black tea or water
2 Tbs. rice or distilled white vinegar, or to taste
1 Tbs. packed dark-brown sugar
1 or 2 garlic cloves minced
1 tsp. minced peeled fresh ginger
1 pound thin spaghetti
2 cups cooked leftover turkey, diced
3 Tbs. canola or other vegetable oil
2 scallions, cut into thin diagonal slices
3 Tbs. minced fresh cilantro
1-1/2 cup English cucumber, seeded and thinly sliced
1 carrot, cut into long thin shreds

1. In a large bowl, whisk together the soy sauce, 3-1/2 tablespoons of the sesame oil, the peanut butter, broth, vinegar, brown sugar, garlic and ginger until well combined. Set aside.
2. Cook the spaghetti in a large pot of boiling water according to package directions, until al dente. Drain in a colander and immediately toss the noodles with the sesame oil mixture. Season with salt and ground red pepper. Let cool to room temperature, then cover and refrigerate 1 hour or until cold.
3. In a large bowl, combine the turkey, the remaining 1-1/2 teaspoons sesame oil, the scallions and 2 tablespoons of cilantro.
4. To serve, arrange the noodles on a serving platter, placing the cucumber and carrot around them, then top with turkey and sprinkle with the remaining 1 tablespoon of cilantro.

Yield: 6 servings

From 'Summer-Winter Chicken' by Lori Longbotham