Vietnamese Turkey & Rice Noodle Salad
The start of a new year calls for a fresh, cleansing recipe, and this salad is just the trick. In our house, we find this is the best way to use up the Christmas turkey, and your insides will thank you for the crunchy veg and zingy dressing after weeks of rich winter stodge. Although the turkey is long-gone, this dish would work just as well with chicken as part of the inevitable ‘New Year Detox’ as a vibrant lunch or delicious yet light supper.
To serve 4-6 you will need…
2 garlic cloves (crushed)
2 red chillies
(deseeded and finely diced)
2 tbsp finely chopped ginger
4 tbsp nam pla fish sauce
A couple of drops of rice wine vinegar
Juice of one lime
4 tbsp water
2 tbsp caster sugar
250g cooked and cooled turkey/chicken cut into strips
175g rice/glass noodles (in the pictures I used the thick rice noodles but I think the thinner ones work better)
125g sugar-snap peas
125g bean sprouts
3 spring onions thinly sliced
2 tsp rapeseed oil
1 tsp sesame oil
A small bunch of coriander/cilantro finely chopped
You will need to…
Make the dressing by mixing together all the ingredients. Store in the fridge in a sealed jar for up to a week – if you have any left over it makes a great dressing to jazz up any old salad.
Marinate the turkey in 125ml of the dressing.
While the turkey is marinating, soak the noodles in freshly boiled water, and once rehydrated refresh them in cold water then drain. (or follow instructions on noodle packet)
Put the sugar snaps and beansprouts into a colander and pour over a kettle of freshly boiled water. Rinse them in cold water and drain well.
In a large bowl, mix the marinated turkey with the drained noodles, veg and spring onions.
Dress with the oils and two tablespoons more of the dressing, though do taste and feel free to add more if you think it needs it.
Sprinkle over the chopped coriander and toss everything together before arranging onto a large plate to serve.
Enjoy! C x