Vietnamese-style Turkey Salad with Brown Rice Noodles, Rainbow Veg & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

1 chilli
1 midi cucumber
1 handful of fresh coriander
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
1 tbsp sesame oil (Sesame)
1 unwaxed lime
80g mangetout
100g brown rice noodles

(Brown Rice Flour, Water)
10g roasted peanuts (Peanuts, Nuts, Sesame)
300g British turkey strips
1 carrot
1 handful of fresh mint
15ml hot honey

(honey, chilli extract)

Allergens

Contains: Soya, Sesame, Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	538Kcal
	493kJ	2252kJ
Fat	3.6g	17g
of which saturates	0.6g	3.0g
Carbohydrates	12g	54g
of which sugars	3.4g	16g
Protein	9.6g	44g
Salt	0.67g	3.0g
Fibre	1.3g	5.8g

Ingredients

15ml hot honey (use half)

(honey, chilli extract)
1 chilli (use half)
1 handful of fresh mint (use half)
150g British turkey strips
80g mangetout (use half)
10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
2 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
1 unwaxed lime (use half)
1 midi cucumber (use half)
1 carrot (use half)
1 tbsp sesame oil (use half) (Sesame)
1 handful of fresh coriander (use half)
100g brown rice noodles (use half)

(Brown Rice Flour, Water)

Allergens

Contains: Soya, Sesame, Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	538Kcal
	493kJ	2252kJ
Fat	3.6g	17g
of which saturates	0.6g	3.0g
Carbohydrates	12g	54g
of which sugars	3.4g	16g
Protein	9.6g	44g
Salt	0.67g	3.0g
Fibre	1.3g	5.8g

Back

Ready in 20 High protein 6 plants Low sat fat

Vietnamese-style Turkey Salad with Brown Rice Noodles, Rainbow Veg & Peanuts

Prep time: 15 mins

Total time: 20 mins

Cuisine: Vietnamese

Food group: Poultry

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.

Cooking Instructions

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.

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 and allow to drain
Once drained, add the cooked noodles and mangetout to the large bowl 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 bow and toss with the noodles
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 pieces are cooked through; the meat should be white with 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)