4 green onions
1/2 red pepper
1 tsp. grated fresh ginger
1 tsp. rice wine vinegar
1 tbsp. reduced sodium soy sauce
4 (4 oz.) turkey cutlets

Quarter green onions, lengthwise. Cut the red pepper, lengthwise, into strips. Combine 1 teaspoon grated fresh ginger, rice wine, vinegar, and soy sauce in small bowl. Brush one side of each cutlet with 1/2 teaspoon of soy mixture. Place equal amounts of green onion and red pepper strips on top. Roll cutlets up around vegetables and thread with toothpicks to seal. Brush with remaining soy mixture. Heat 1 tablespoon vegetable oil in large skillet over high heat. Add turkey; brown on all sides until cooked, about 5 minutes. Transfer to serving plate; cut each roll diagonally into 4 slices. Cover and keep warm. Reserve pan drippings (set aside).

Sesame Noodles: Cook 1/2 pound cappellini noodles as package directs; drain. Add 1 cup chicken broth, 2 tablespoons low sodium soy sauce, and 2 1/2 teaspoons Oriental sesame oil to skillet with turkey pan drippings. Bring to boil, scraping up any brown bits. Add noodles; toss well. Sprinkle with 1 tablespoon toasted sesame seeds. To toast sesame seeds, cook in small skillet over medium heat; stir until golden - 5 minutes.