Spicy Szechuan Noodles

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In my neighborhood, a few of us have created a magazine exchange. When we’re finished with what we’ve read, we pass it along. It’s a recycling thing.
In any case, one of my neighbors gave me a Good Housekeeping from April of this year, and I have to admit, I rather enjoyed it. I’m sure I haven’t read a Good Housekeeping before, avoiding it, thinking it’s one my Grandmother would have liked, therefore, not for me.
Wrong!
The magazine isn’t glitz and glamour, but it was packed full of fun and informational stuff.
From that magazine came this recipe. The dish is not colorful in appearance, but it’s very tasty. In my opinion it would taste equally as good, hot or cold.

HEAT: 1 large covered saucepot SALTED WATER to boiling on high.
ADD: 10 Ounces CHINESE EGG NOODLES or THIN SPAGHETTI. Cook as label directs; drain and rinse under cold water.
PUREE: in food processor, 3/4 cup CHICKEN BROTH, 3 Tbsp. each LOWER-SODIUM SOY SAUCE and LIME JUICE, and 1 Tbsp. each SUGAR, SRIRACHA HOT SAUCE, and CHOPPED FRESH GINGER.
HEAT: 2 Tbsp. CANOLA OIL in 12 inch skillet on high.
ADD: 8 ounces GROUND TURKEY; cook 5 minutes, breaking up with a spoon. Add broth mixture; simmer 5 minutes or until turkey is cooked through.
STIR: in 5 ounces BABY SPINACH (I USED SWISS CHARD from the garden); cook 1 minute.
DIVIDE noodles among 4 plates; top with sauce and chopped peanuts (I threw the noodles in the pan with the turkey and sauce, tossed, and put the whole thing on a platter for everyone to take what they wanted)
Serves 4

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