SKIPPY® Brand Peanut Butter

SKIPPY® Asian Noodle Salad

This noodle salad has turkey, veggies, noodles, and a dipping sauce. SKIPPY® Asian Noodle Salad is all you need for a complete meal. Planning dinner just got so much easier.

Recipe image


1 (24-ounce) package JENNIE-O® Teriyaki Turkey Tenderloin

3 tablespoons plus 1/4 cup soy sauce, divided

2 teaspoons finely chopped garlic, divided

2 tablespoons vegetable oil

2 tablespoons SKIPPY® Creamy Peanut Butter

2 tablespoons seasoned rice vinegar

2 teaspoons sesame oil

1/2 teaspoon finely grated peeled ginger root

1/2 teaspoon crushed red pepper flakes

8 ounces thin spaghetti, broken in half

1 cup julienned carrots

1 red bell pepper, cut into short, thin strips

1 1/2 cups fresh snow peas, cut lengthwise into thin strips

Chopped roasted peanuts


  1. Cut turkey tenderloins in half lengthwise. In large reclosable food storage bag, combine turkey, 3 tablespoons soy sauce and 1 teaspoon garlic. Seal bag; refrigerate 30 minutes to marinate.
  2. Heat grill to medium heat.
  3. To make dressing, in small bowl, combine remaining 1/4 cup soy sauce, remaining 1 teaspoon garlic, vegetable oil, peanut butter, vinegar, sesame oil, ginger root and red pepper flakes. Stir in peanuts.
  4. Remove turkey from marinade; discard marinade. Grill turkey, turning occasionally, 15 minutes or until no longer pink in center, juices run clear and internal temperature reaches 165°F. Cover with foil; let stand 10 minutes before slicing.
  5. Cook spaghetti according to package directions; drain.
  6. Bring small saucepan of water to a boil. Blanch carrots, bell pepper and snow peas in boiling water 1 to 2 minutes or until crisply tender; drain. In large bowl, toss together turkey, spaghetti and vegetables. Serve with dressing.