Just made the most delicious dinner from Fine Cooking magazine (p 12 of Cookfresh Spring 2012 issue). Grated carrots, zucchini, mint and lime with spicy peanut noodles – what a tasty meal. Serves 4 easily (actually could serve 6).

1/2 lb. dried 1/4-inch-wide rice noodles (try and find brown rice noodles for more fibre)
2 tsp. coconut oil
3/4 lb. ground turkey (you could easily forget the meat)
1 Tbsp tamari

Sauce
1 Tbsp sesame oil
1/2 cup crunchy natural peanut butter (no added sugar)
1/4 cup rice vinegar
1 1/2 Tbs. fish sauce
3 Tbs. warm water

1 or 2 fresh jalapenos, finely chopped (seeded if you like)
2 medium carrots, grated
2 small zucchini, grated
2/3 cup coarsely chopped fresh mint
juice of 1/2 lime

Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, for 5 minutes until just tender. Drain and rinse with cold water, leave to drain in colander.

Meanwhile grate the carrots and zucchini and chop the mint and peppers. Set aside.

In a small bowl, whisk together the peanut butter, vinegar, fish sauce and 3 Tbs. warm water until smooth. Set aside.

In a large skillet, cook the turkey in the coconut oil over medium-low heat. When just cooked through (about 6 – 8 minutes) add the tamari. Then stir in the rice noodles, sauce and vegetables. Add the juice of 1/2 lime and serve.

Garnish with lime wedges (from the other 1/2 of the lime!).

This was delicious served with a mango salad.