Ingredients
- 200g carrot
- 1 red chilli
- 1 handful of fresh coriander
- 1 baby cucumber
- 2 tbsp fish sauce
- 2 tbsp honey (use half)
- 1 lime
- 80g mangetout
- 1 handful of fresh mint
- 100g brown rice noodles
- 20g peanuts
- 1 tbsp sesame oil
- 300g free-range turkey strips
Instructions
- Boil a kettle. Pour boiling water into a medium-sized saucepan until three-quarters full. Bring to the boil and plunge the brown rice noodles into the pan; cook for 2 mins, then add the mangetout and cook for a further 1 minute. Drain and rinse under cold water.
- Place the mangetout and noodles into a large bowl. Add the sesame oil and 1 tbsp cold water to prevent sticking. Mix well.
- Peel the carrots. Using a julienne peeler/spiralizer (or regular peeler) slice the carrots into long, thin strips. Cut the cucumber in half lengthways, then thinly slice. Finely slice the red chilli (remove seeds for less heat). Roughly chop the coriander and mint leaves. Place all into the large bowl with the noodles.
- Slice the turkey strips in half and season with a pinch of sea salt. Heat a frying pan with 1 tsp oil on a medium heat and cook the turkey strips for 7-8 mins, until golden and cooked through.
- Meanwhile, cut the lime in half. Squeeze the juice from the whole lime over the noodle salad, followed by the honey and fish sauce. Season with sea salt and black pepper; mix well. Add the turkey to the noodles and mix well.
- Divide the Vietnamese turkey salad between bowls and garnish with the peanuts.
Ingredients