Thai Noodle Salad

• 1 pound Lean Ground Turkey
• 2 Tablespoons Chinese 5 Spice
• 3 cloves Garlic, Minced
• 1 Tablespoon Freshly Minced Ginger
• 1 serrano pepper
• 1 whole Zucchini, Cut Into A Small Dice
• 2 Tbs red curry paste
• 1.2 pound whole wheat angel hair Noodles
• ½ Bell Pepper, Cut Into A Small Dice
• ½ cups Freshly Chopped Basil or mint
• ½ cups Chopped cilantro
• 2 whole Scallions, Chopped
• 3 juiced limes
• 3 Tbs soy sauce
• 1 tsp sriracha sauce (or to taste)

Brown the turky in a medium skillet until cooked through.  Drain and remove to a large bowl.  Add the zucchini, Chinese 5 spice, garlic and ginger, sauté until zucchini browns a bit.

Add zucchini mixture to turkey in large bowl.

In a small bowl, whisk together curry paste, lime juice, soy sauce, and sriracha.  Add to turkey mixture. 

Cook the noodles in boiling water, then drain and rinse under cool water.

In the large bowl, combine the cooked noodles, the turkey mixture, diced bell pepper, basil/mint, cilantro, scallions. Toss to combine.