6 ounces rice noodles
3 Tbsp. Moose Mountain maple syrup – Dark and Robust
2 Tbsp. tomato paste
2 Tbsp. lime juice
2 Tbsp. Thai fish sauce
1 Tbsp. white vinegar
1 tsp. sriracha
1/2 tsp. salt
4 tsp. avocado oil or organic canola oil
1 pound ground chicken or turkey
1 bunch scallions, sliced, white and green parts separated
8 c. chopped Napa cabbage (about 1 small head)
1/2 c. reduced-fat coconut milk
1/2 c. chopped roasted cashews or peanuts
2 Tbsp. chopped cilantro
2 Tbsp. chopped fresh basil, preferably Thai basil
- Bring 4 cups of water to a boil in a kettle. Place noodles in a 9-by-13-inch baking dish. Pour enough boiling water to completely submerge noodles and swish them around a little to make sure they aren’t sticking. Let soften for 10 minutes, agitating gently once or twice to prevent clumping. Drain and rinse noodles with cold water.
- Meanwhile, in a small bowl, whisk Moose Mountain maple syrup, tomato paste, juice, fish sauce, vinegar, sriracha, and salt. Set aside.
- Heat oil in a large skillet over medium-high heat. Add meat and scallion whites. Stir with a wooden spoon to crumble meat as it browns. Cook for 6 to 9 minutes, until meat is cooked through. Add cabbage and coconut milk and reduce heat to medium. Stir for 1 to 2 minutes, until cabbage is slightly wilted. Transfer turkey mixture to a large bowl.
- Add maple sauce and drained noodles to the skillet. Cook over medium heat, stirring, about 1 minute, until noodles are heated through. Transfer mixture to the bowl with the turkey, add scallion greens, and toss to coat. Serve topped with nuts and herbs.
Makes 4 generous 2-cup servings.
Original recipe developed by Katie Webster. More delectable and delicious recipes can be found in her wonderful cookbook; Maple: 100 Sweet and Savory Recipes featuring Pure Maple Syrup. Thank you!