Turkey Cutlets with Soba Noodles

turkey cutlets with soba noodles
The National Turkey Federation
  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 657
  • Fat 31g
  • Cholesterol 70mg
  • Sodium 743mg
  • Carbohydrate 61g
  • Protein 39g