The protein cooking time listed in this recipe has been updated.
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Vietnamese-style Turkey Salad with Brown Rice Noodles, Rainbow Veg & Peanuts
This Vietnamese-inspired salad is ready in 20 mins - great for busy weeknights! It stars tender British turkey, sizzled till golden, tossed with brown rice noodles, crunchy mangetout, cooling cucumber and bright carrot. An umami honey tamari dressing brings everything together. Finish with a sprinkle of roasted peanuts for the perfect bite.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 handful of fresh coriander (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 carrot (use half)
- 1 midi cucumber (use half)
- 1 unwaxed lime (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 80g mangetout (use half)
- 150g British turkey strips
- 1 handful of fresh mint (use half)
- 1 chilli (use half)
Nutritional Information
Calories: 538
Protein: 44g
Carbs: 54g
Fat: 17g
Ingredients
- 15ml hot honey (honey, chilli extract)
- 1 handful of fresh mint
- 1 carrot
- 300g British turkey strips
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 80g mangetout
- 1 unwaxed lime
- 1 tbsp sesame oil (Sesame)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander
- 1 midi cucumber
- 1 chilli
Nutritional Information
Calories: 538
Protein: 44g
Carbs: 54g
Fat: 17g
Vietnamese-style Turkey Salad with Brown Rice Noodles, Rainbow Veg & Peanuts
This Vietnamese-inspired salad is ready in 20 mins - great for busy weeknights! It stars tender British turkey, sizzled till golden, tossed with brown rice noodles, crunchy mangetout, cooling cucumber and bright carrot. An umami honey tamari dressing brings everything together. Finish with a sprinkle of roasted peanuts for the perfect bite.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a sieve & a peeler or julienne peeler
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the turkey and cook for 10 mins, stirring regularly, until golden and cooked through. Season with salt and pepper
- Toss the turkey with half the tamari in the final min, then remove from the heat
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- In the final minute, add the mangetout. Drain together, then rinse under cold water
- Return the cooked noodles and mangetout to the pan, and toss with the sesame oil and a pinch of salt
Build the salad
- Meanwhile, peel the carrot into ribbons, then slice into long, thin strips (use a julienne peeler or spiralizer if you have one). Thinly slice the cucumber into 1/2cm half-moons (run a spoon down the centre to remove the seeds, if preferred). Pick the mint leaves from the stalks and roughly chop, along with the coriander
- Add all to the large bowl, along with the cooked noodles and mangetout. Toss to combine
- Add the remaining tamari, the juice from the lime and hot honey to the noodle salad. Season with salt and pepper to taste, and mix well
Finish & plate up
- Check your turkey is cooked through by cutting into a large piece; the flesh should be white and the juices running clear. Add the cooked turkey to the noodles and mix well
- Deseed and finely slice the chilli
- Share the turkey salad between bowls. Garnish with the peanuts and sliced chilli (for those who like the heat)
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