Vietnamese Turkey & Glass Noodle Salad
The dressing is salty, sour, sweet and spicy—satisfying all your taste buds!
Loading ...April 8th, 2012
Excerpted from Feast by Nigella Lawson. Copyright © 2004 by Nigella Lawson. Excerpted by permission of Knopf Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Servings
4Prep Time
5 minutesCook Time
15 minutesIngredients
- 2 cloves garlic, minced or crushed
- 2 fresh long red chilies, seeded and finely diced
- 2 tablespoons finely minced ginger
- 4 tablespoons fish sauce
- 1 lime, juiced
- 4 tablespoons water
- 2 tablespoons granulated sugar
- 1 cup cooked turkey, cut into fine strips
- 175 g glass noodles
- 1½ cups sugar snap peas
- ½ cup bean sprouts
- 3 green onions, sliced
- 2 teaspoons peanut oil
- 1 teaspoon sesame oil
- 1 small bunch cilantro, finely chopped
Directions
In a bowl, mix all dressing ingredients together: garlic, chilies, ginger, fish sauce, lime juice, water and granulated sugar.
Marinate turkey strips in ½ of dressing. Meanwhile, soak noodles in boiled water, and once rehydrated (check package directions) refresh in cold water, then drain.
Put peas and sprouts into a colander and pour kettle-boiled water over them. Rinse with cold water and drain well.
In a large bowl, mix marinated turkey strips, drained noodles, green onions, peas and sprouts.
Dress with oils and 3 more tablespoons dressing. Sprinkle with chopped cilantro, toss and serve.
