PESTO:

1. Place garlic, peanuts, scallions, cilantro, lime juice and red pepper in the food processor and puree until smooth.

2. Slowly add olive oil, scraping the bowl as required.

TURKEY:

1. In small bowl, combine coconut milk, oil, honey, cilantro, garlic, curry powder, chili powder, cumin, lime juice and soy sauce.

2. Pour 1/3 cup of mixture over turkey strips, tossing to coat thoroughly. Reserve remaining mixture. Cover and marinate turkey for 2 hours.

3. Prepare soba noodles according to package directions.

4. While cooking noodles, drain turkey. Coat large, non-stick skillet with vegetable spray and stir-fry turkey over medium-high heat until no longer pink, about 2 to 4 minutes.

5. Add reserved coconut mixture to turkey and heat until hot.

6. In a shallow soup bowl, serve turkey mixture atop soba noodles. Serve with Cilantro Pesto and garnish with additional cilantro leaves and lime wedges.