|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|
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.