Turkey Cutlets with Soba Noodles

  • Yield 6 servings

This Asian-inspired dish features stir-fried turkey with cilantro-peanut pesto served over soba noodles.

turkey cutlets with soba noodles
The National Turkey Federation


Cilantro-Peanut Pesto:
2 cloves garlic
1/4 cup dry roasted salted peanuts
1/4 cup scallions, cut into chunks
1 cup cilantro leaves, washed, dried and packed
1/4 cup fresh lime juice
1/4 teaspoon red pepper flakes
4 ounces olive oil
1/2 cup coconut milk
1/4 cup olive oil
1/4 cup honey
1/4 cup cilantro leaves, washed, dried and chopped
2 cloves garlic, minced
2 tablespoons curry powder
2 teaspoons chili powder
2 teaspoons cumin
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 1/2 pounds turkey cutlets, cut into 1/2-inch strips
Non-stick vegetable spray
1 1/2 pounds soba noodles, dry


  1. To prepare pesto, place garlic, peanuts, scallions, cilantro, lime juice and red pepper in the food processor and puree until smooth.
  2. Slowly add olive oil, scraping the bowl as required.
  3. To prepare turkey, in small bowl, combine coconut milk, oil, honey, cilantro, garlic, curry powder, chili powder, cumin, lime juice and soy sauce.
  4. Pour 1/3 cup of mixture over turkey strips, tossing to coat thoroughly. Reserve remaining mixture. Cover and marinate turkey for 2 hours.
  5. Prepare soba noodles according to package directions.
  6. While cooking noodles, drain turkey. Coat large, non-stick skillet with vegetable spray and stir-fry turkey over medium-high heat until no longer pink, about 2 to 4 minutes.
  7. Add reserved coconut mixture to turkey and heat until hot.
  8. In a shallow soup bowl, serve turkey mixture atop soba noodles. Serve with Cilantro Pesto and garnish with additional cilantro leaves and lime wedges.



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