Ingredients
| 1 | tablespoon canola oil |
| 1 | (24-ounce) package JENNIE-O® Teriyaki Turkey Tenderloin, thinly sliced |
| 2 | cups broccoli florets |
| ¼ | cup SKIPPY® Creamy Peanut Butter |
| 2 | tablespoons packed brown sugar |
| 2 | tablespoons HOUSE OF TSANG® Ginger Soy Sauce |
| 6 | ounces cellophane noodles, vermicelli or angel hair pasta, cooked and drained according to package directions |
| 1 | teaspoon finely chopped fresh cilantro or parsley |
| Toasted sesame seeds | |
| Sliced green onions |
Directions
In large skillet, heat oil over medium-high heat; add turkey. Cook, turning occasionally, 5 minutes or until browned.
Add broccoli, peanut butter, brown sugar and soy sauce to skillet. Cook 5 minutes or until broccoli is tender-crisp.
Place noodles in heated bowls. Top with turkey mixture. Sprinkle with sesame seeds and onions.