Bang bang turkey noodle salad
Tantalize your taste buds with this flavorful bang bang turkey noodle salad. Packed with fresh ingredients and zesty dressing, it's a culinary delight!
Ingredients:
- 2 blocks rice vermicelli noodles (about 200g in total)
- 1 tbsp sesame oil, plus extra if needed
- ½ cucumber, peeled, halved, deseeded and chopped
- 2 carrots, cut into thin strips or coarsely grated
- 400g cooked turkey meat (breast is best for this recipe), shredded
- 4 spring onions, finely sliced on an angle
- large handful of coriander leaves
- large handful of salted peanuts, roughly chopped
- 1 red chilli, halved, deseeded and sliced
- 4 tbsp smooth or crunchy peanut butter
- 3 tbsp soy sauce
- 3 tbsp sriracha
- 1 tbsp sesame oil
- 1 lime, zested and juiced
Instructions:
- Start by mixing the peanut butter and soy sauce until smooth, then add in the sriracha, sesame oil, lime zest and juice as well as 2 tablespoons of water. Keep the dressing aside. You can prepare the dressing in advance, store it covered at room temperature for up to a day.
- Place the noodles in a bowl and cover them with hot water. Let them sit for 4-5 minutes until they are cooked but still slightly firm. Drain the water well, transfer the noodles to a large bowl, and mix in the sesame oil until they are evenly coated. You can prepare the noodles a day before, refrigerate them until ready to use.
- To put the salad together, combine the cucumber, carrots, turkey, half of the spring onions, coriander, peanuts, and chili with the noodles. Gently mix everything and pour the dressing over the salad. Toss until everything is coated evenly. Serve the salad with the remaining spring onions, chili, coriander, and peanuts scattered on top.
Summary:
- Calories: 1206 kcal
- Fat: 41 g
- Protein: 129 g
- Carbs: 76 g
- Potassium: 2041 mg
- Magnesium: 220 mg