Thai Turkey & Noodles

This is spicy! Rebecca Child

1 package (about 1 1/2 pounds) turkey tenderloins, cut into 3/4 inch pieces 1 red bell pepper, cut into short thin strips 1 1/4 cup reduced-sodium chicken broth, divided 1/4 cup reduced-sodium soy sauce 3 cloves garlic, minced 3/4 teaspoon crushed red pepper flakes 1/4 teaspoon salt 2 tablespoons cornstarch 3 green onions, cut into 1/2-inch pieces 1/3 cup creamy or chunky peanut butter (not natural style) 12 ounces hot cooked vermicelli pasta 3/4 cup peanuts or cashews, chopped 3/4 cup cilantro, chopped Directions: 1. Place turkey, bell pepper, 1 cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker. Cover and cook on LOW 3 hours. 2. Mix cornstarch with remaining 1/4 cup broth in small bowl until smooth. Turn slow cooker to HIGH. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and turkey is no longer pink in centers. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro. Cook's note: If you don't have vermicelli on hand, we've used (and my book even recommended) substituting ramen noodles. DIscard the flavor packet from the ramen soup mix and drop the noodles into boiling water. Cook the noodles 2 to 3 minutes or until just tender. Drain and serve hot. I've also varied this recipe by cooking it stove top rather than crock pot. What I probably did was cook it about 20 minutes in step 1 (or until turkey is cooked) and about 5-10 minutes on step 2 . Number Of Servings:Makes 6 servings.