Curly Chinese Noodle Salad with Turkey

Serves 4

1 (5-1/2-ounce) can juice-packed pineapple cubes
1/4 Cup Silver Palate Lime Jalapeno Grilling Sauce
1/4 cup hoisin sauce
1 teaspoon grated fresh gingerroot
1 large clove garlic, minced
1 (5-ounce) package Chinese curly noodles
1-1/2 tablespoons sesame oil
3/4-1 pound left-over turkey cut into cubes
1 tablespoon rice wine vinegar
4 ounces sugar snap peas, cooked until crisp-tender
1 small red bell pepper, seeds and membranes removed, diced
1 (8-ounce) can sliced water chestnuts, drained
Salt and freshly ground black pepper to taste
1 tablespoon black sesame seeds, optional
Chopped cilantro, to garnish


Drain pineapple and reserve juice. You should have about 1/3 cup. Whisk together juice, Silver Palate Lime Jalapeno Grilling Sauce, hoisin sauce, ginger, and garlic. Cook noodles in a large quantity of boiling water according to package directions. Drain and rinse under cold water and drain again, shaking to remove as much water as possible, and put in a large salad bowl. Heat 1/2 tablespoon of oil in a large skillet. Add turkey and cook until heated through. Pour in sauce and bring to a boil, then immediately turn off. Stir in remaining sesame oil and vinegar. Add snap peas, bell pepper, and water chestnuts to salad bowl. Pour hot turkey mixture into bowl, scraping all sauce with it, and toss to mix. Season with salt and pepper, add sesame seeds, if using, and toss again. Garnish with cilantro and serve.

Silver Palate Products used in this recipe: