Allow at least 4 to 12 hours for the turkey to marinate. Overnight is best. This Coconut Lime Grilled Turkey Noodle Bowl is fresh, delicious and healthy! Loaded with vegetables, high protein turkey, and drizzled in a delicious peanut coconut dressing.
2fresh limes: use grated zest and juice from 2 limes
2 - 3tbspfresh grated ginger
3clovesof garlicminced
2tbsppacked brown sugar
1tspsalt
114 oz can of coconut milk
Peanut Coconut Milk Dressing:
1/2cupsmooth peanut butter
1/4cupwater
1/4cupcoconut milk
2tbspvegetable oil
1tbsphoney
2tbsphoisin sauce
1garlic clove
juice from 1 lime
Noodle Bowl Toppings:
1225 g package of rice stick noodles
1red pepperjulienned
3carrotsjulienned
1cupsnap peas
1cupjulienned purple cabbage
1cupchopped cucumber
1/4cupchopped green onion
1/4 - 1/2cupchopped peanuts
bunch fresh mint
bunch fresh cilantro
sliced lime for garnish
Instructions
Turkey Filet Marinade:
In a large bowl mix together the lime zest, lime juice, ginger, garlic, sugar, salt and coconut milk. Mix until smooth.
Add the turkey filets, making sure they are submerged.
Marinate for 4 - 12 hours. Overnight is best for maximum flavour!
Peanut Coconut Milk Dressing:
Using a hand blender or food processor, combine all of the dressing ingredients until smooth and creamy.
Putting your salad together:
Cook the noodles according to package directions.
On the barbecue, grill your marinated turkey filets until they are cooked through (165 degrees).
There are 2 ways to serve your Turkey Noodle Bowl:
You can lay all of the toppings, the cooked turkey, noodles and dressing, out in a buffet style and let everyone serve themselves and make their own customized bowl.
Or you can create one large Turkey Bowl and serve from there. To do this, first layer in the cooked noodles, then add the vegetables, turkey, peanuts and drizzle with the dressing.