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Vietnamese Turkey & Glass Noodle Salad
The dressing is salty, sour, sweet and spicy – satisfying all your taste buds!
Ingredients (Serves 4-6)
Dressing:| 2 | cloves garlic, minced or crushed | |
| 2 | fresh long red chilies, seeded and finely diced | |
| 2 | tbsp finely minced ginger | |
| 4 | tbsp fish sauce | |
| 1 | lime, juiced | |
| 4 | tbsp water | |
| 2 | tbsp granulated sugar |
| 1 | cup cooked turkey, cut into fine strips | |
| 175 g | glass noodles | |
| 1/2 | cup sugar snap peas | |
| 1/2 | cup bean sprouts | |
| 3 | green onions, sliced | |
| 2 | tsp peanut oil | |
| 1 | tsp sesame oil | |
| 1 | small bunch cilantro, finely chopped |
Instructions
- In a bowl, mix all dressing ingredients together.
- Marinate turkey strips in 1/2 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.
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.
*Find this and other great recipes in…
Feast: Food That Celebrates Life
By Nigella Lawson
A feast for both the eyes and the senses, this cookbook applies Nigella’s “Pleasures and Principles of Good Food” to the celebrations and special occasions of life. Packed with over 200 recipes from all over the world with helpful menus for whole meals, and more than 120 colour photographs, Feast is destined to become a classic.
*This recipe has been adapted from its original.
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Nikki writes:
My husband made this last night and it was fantastic! The dressing is very tasty and the salad is a perfect summer meal.
He added canned baby corn (which tasted great) and extra snap peas, and when we make it again, we will likely add even more veggies. Otherwise, I wouldn't change a thing.
—posted August 6, 2008 at 8:50 a.m.
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