Shredded Five-Spice Turkey with Herb and Noodle Salad

Ingredients

• 0.5 teaspoon five spice powder 
• 4 cups boston lettuce 
• 1 teaspoon chili sauce with garlic hot
• 1 tablespoon sesame oil dark
• 1 teaspoon sesame oil dark
• 0.5 cup fat-skimmed beef broth fat-free
• 0.5 cup basil fresh chopped
• 0.5 cup cilantro leaves fresh chopped
• 0.5 cup mint leaves fresh chopped
• 3  garlic clove minced
• 1 cup spring onion chopped
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 1 tablespoon soy sauce low-sodium
• 0.8 cup onion chopped
• 1 tablespoon oyster sauce 
• 2 cups bell pepper red thinly sliced
• 4 ounces vermicelli uncooked
• 1 tablespoon rice vinegar 
• 2 tablespoons rice vinegar 
• 2 ounces mushroom caps thinly sliced
• 8 ounces turkey meat shredded skinless cooked

Equipment

• bowl
• frying pan
• whisk

Directions

1. To prepare turkey, heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
2. Add mushrooms and chopped onion to pan; saut 5 minutes or until lightly browned.
3. Add turkey and next 5 ingredients (through salt) to pan; cook 5 minutes or until liquid is absorbed.
4. To prepare dressing, combine 2 tablespoons vinegar and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk.
5. To prepare salad, cook pasta according to package directions, omitting salt and fat; drain.
6. Combine lettuce and remaining ingredients except mint sprigs.
7. Place about 2 cups lettuce mixture into each of 4 bowls. Top each with 1 cup noodles and 1 1/2 cups turkey mixture; drizzle each with 1 1/2 tablespoons dressing.
8. Garnish with mint sprigs, if desired.