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Ingredientes
- 4 green onions
- 1/2 red pepper
- 1 teaspoon grated fresh ginger
- 1 teaspoon rice wine vinegar
- 1 tbsp. reduced sodium soy sauce
- 4 (4 ounce.) turkey cutlets
Direcciones
- Quarter green onions, lengthwise. Cut the red pepper, lengthwise, into strips. Combine 1 tsp. grated fresh ginger, rice wine, vinegar, and soy sauce in small bowl. Brush one side of each cutlet with 1/2 tsp. of soy mix. Place equal amounts of green onion and red pepper strips on top. Roll cutlets up around vegetables and thread with toothpicks to seal. Brush with remaining soy mix. Heat 1 Tbsp. vegetable oil in large skillet over high heat. Add in turkey; brown on all sides till cooked, about 5 min. Transfer to serving plate; cut each roll diagonally into 4 slices. Cover and keep hot. Reserve pan drippings (set aside).
- Sesame Noodles: Cook 1/2 lb. cappellini noodles as package directs; drain. Add in 1 c. chicken broth, 2 Tbsp. low sodium soy sauce, and 2 1/2 tsp. Oriental sesame oil to skillet with turkey pan drippings. Bring to boil, scraping up any brown bits. Add in noodles; toss well. Sprinkle with 1 Tbsp. toasted sesame seeds. To toast sesame seeds, cook in small skillet over medium heat; stir till golden brown - 5 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 433g | |
| Calories 406 | |
| Calories from Fat 81 | 20% |
| Total Fat 8.97g | 11% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 758mg | 32% |
| Potassium 1202mg | 34% |
| Total Carbs 8.91g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.71g | 2% |
| Protein 68.56g | 110% |
