1
In a non-stick skillet, heat oil over medium heat until hot. Add ground turkey and allow to cook for 3 minutes, then break into crumbles using a wooden spoon. Continue cooking and crumbling for another 5 minutes. Cook until the turkey reaches a safe internal temperature of at least 165°F. Always use a meat thermometer to determine the temperature.
2
In a saucepan, over medium heat, combine Sweet and Spicy Sauce, Sweet Chili Sauce, Soy Sauce, Rice Vinegar, Crushed Red Chili Flakes. Constantly whisking for 3 minutes.combine ingredients, whisking constantly until it’s hot. Turn off heat and add ice cubes - stir until ice is melted. Add more vinegar to taste, if desired. Add onions, carrots and cucumbers. Allow to sit until vegetables are soft (about 2 minutes).
3
Bring a medium pot of water to a boil, remove the pot from heat, and add the noodles. Let the noodles soak until they’re tender, about 5 minutes. Drain and pat dry.
4
In a large mixing bowl, combine soaked noodles and spoon veggies from saucepan using a slotted spoon. Leave the sweet and spicy sauce in the saucepan. Once noodles and veggies are combined, add a few spoons of sweet and spicy sauce to noodles and toss like a salad.
5
To serve, divide noodles and veggies evenly between 4 salad bowls. Top with cooked turkey, drizzle with more sweet and spicy sauce to taste, and garnish with cilantro sprigs.
