Turkey Cutlets with Soba Noodles and Cilantro-Peanut Pesto

Recipes

Ingredients: Cilantro-Peanut Pesto:; 2 cloves Garlic; 1/4 cup (60 mL) dry roasted salted Peanuts; 1/4 cup (60 mL) Scallions, cut into chunks; 1 cup (250 mL) Cilantro leaves, washed, dried and packed; 1/4 cup (60 mL) fresh Lime Juice; 1/4 tsp (1 mL) Red Pepper flakes; 1/2 cup (125 mL) Olive Oil; Turkey:; 1/2 cup (125 mL) Coconut Milk; 1/4 cup (60 mL) Olive Oil; 1/4 cup (60 mL) Honey; 1/4 cup (60 mL) Cilantro leaves, washed, dried and chopped; 2 cloves Garlic, minced; 2 tbsp (25 mL) Curry Powder; 2 tsp (10 mL) Chili Powder; 2 tsp (10 mL) Cumin; 1 tbsp (15 mL) fresh Lime Juice; 1 tbsp (15 mL) Soy Sauce; 1 1/2 lbs(3 kg) Turkey Cutlets, cut into 1/2" (1.5 cm) strips; As needed non-stick Vegetable Spray; 1 1/2 lbs(3 kg) Soba Noodles, dry

Directions: Cilantro-Peanut Pesto: Place garlic, peanuts, scallions, cilantro, lime juice and red pepper in the food processor and purée until smooth. Slowly add olive oil, scraping the bowl as required. Turkey: In small bowl, combine coconut milk, oil, honey, cilantro, garlic, curry powder, chili powder, cumin, lime juice and soy sauce. Pour 1/3 cup (80 mL) of mixture over turkey strips, tossing to coat thoroughly. Reserve remaining mixture. Cover and marinate turkey for 2 hours. Prepare soba noodles according to package directions. While cooking noodles, drain turkey. Coat large, non-stick skillet with vegetable spray and stir-fry turkey over medium-high heat until no longer pink, about 2 to 4 minutes. Add reserved coconut mixture to turkey and heat until hot. In a shallow soup bowl, serve turkey mixture atop soba noodles. Serve with Cilantro Pesto and garnish with additional cilantro leaves and lime wedges.