1/2	pound (240 g) ground turkey

1 1/2

teaspoons (7ml) rice vinegar

1	teaspoon (5 ml) low sodium soy sauce

1/4	teaspoon (1.75 ml) sesame oil

3 3/4

ounces(106 g) bag cellophane noodles

1	teaspoon (5ml) canola oil

4	scallions sliced, white part and 2 inches green

2	cloves garlic, minced

1	inch fresh ginger, minced

2	teaspoons (10 ml) chili puree with garlic

1	cup (240 g) 98% fat-free, no-salt-added canned chicken broth

1	tablespoon (15 ml) vodka

2	teaspoons (10 ml) light soy sauce

1	tablespoon (15 ml) rice wine vinegar

1/8	teaspoon (0.6 ml) sugar substitute

1/4	cup chopped cilantro

1/2	pound (240 g) snow peas, strings removed, sliced thin

1/2	pound (240 g) bean sprouts

slices of fresh lime for garnish

1. Marinate the turkey: In a bowl combine the turkey with the vinegar, soy sauce and sesame oil. Place in refrigerator and marinate for 20 minutes up to 2 hours.
2. In a bowl, soak the noodles in warm water for 20 minutes. Drain and cut into 2-inch lengths; set aside.
3. In a wok or heavy nonstick skillet, heat the oil until hot. Stir-fry the scallions, garlic, and ginger for 1 minute. Add the turkey and chili puree. Stir-fry, breaking up the ground turkey until it is cooked through. Add the broth, vodka, soy sauce, vinegar and sugar substitute along with the noodles.
4. Cook over high heat until the noodles absorb the liquid. Stir in the snow peas, bean sprouts and cilantro. Heat through, and serve immediately with lime slices.