The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crispy British Turkey Peanut Noodle Salad
A refreshing, Thai-style noodle salad. Starring slow-cooked British turkey, sizzled until golden. Vibrant carrot ribbons, cabbage and crunchy mangetout add a pop of colour. A sweet 'n salty peanut butter honey dressing brings everything together. Finish with a sprinkle of coriander and chilli flakes, then grab your chopsticks and dig in!
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 200g brown rice noodles (Brown Rice Flour, Water)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- ½ tsp chilli flakes
- 550g slow cooked turkey leg (turkey thigh, garlic powder, salt, parsley, modified maize starch, cracked black pepper.)
- 1 unwaxed lime
- 25g honey
- 2 carrot
- 1 handful of fresh coriander
- 160g mangetout
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 red cabbage
Nutritional Information
Calories: 605
Protein: 40g
Carbs: 57g
Fat: 24g
Crispy British Turkey Peanut Noodle Salad
A refreshing, Thai-style noodle salad. Starring slow-cooked British turkey, sizzled until golden. Vibrant carrot ribbons, cabbage and crunchy mangetout add a pop of colour. A sweet 'n salty peanut butter honey dressing brings everything together. Finish with a sprinkle of coriander and chilli flakes, then grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large mixing bowl, a sieve & a peeler
Do the prep
- Finely chop the coriander. Peel the carrots into ribbons. Trim and finely slice the cabbage
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Add the mangetout to the pan for the final minute, then drain together and rinse under cold water
Make the crispy turkey
- Heat the large frying pan over medium-high heat with 2 tsp oil. Once hot, add the turkey and cook for 6-8 mins, breaking it up with a spoon, until the turkey is crispy and golden. Season with salt and pepper
Dressing time
- Meanwhile, halve the lime
- Mix the juice from the lime with the peanut butter, tamari, ginger & garlic paste, honey, 2 tbsp oil and 1 tbsp water in the large mixing bowl. Season with salt and pepper and stir until smooth
Toss the salad
- When ready, add the cooked noodles, mangetout, carrot ribbons, cabbage and half the turkey to the bowl with the dressing. Toss to coat
Plate up
- Share the noodle salad between bowls
- Top with the remaining turkey and sprinkle over the coriander and chilli flakes (to taste) to finish
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