Vietnamese Turkey And Cellophane Noodle Salad

5.0(14)

by Nigella Lawson

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Main Course

Servings

4 servings

Total time

20 min

Calories / serving

388 kcal

Ingredients (14)

serves

2 cloves garlic, peeled and mincedgarlic
2 fresh long red chilies, seeded and finely diced
2 tablespoons finely minced gingerginger
1/4 cup nam pla (fish sauce)
Juice of 1 limelime
2 tablespoons superfine sugarsugar
2 1/2 cups cooked cold turkey, cut into fine strips
6 ounces bean thread noodlesnoodle
1 1/2 cup sugar snap peas, trimmedsugar
2 cups fresh bean sproutsbean-sprouts
3 scallions, finely sliced crosswisescallion
2 teaspoons peanut oilpeanut-oil
1 teaspoon sesame oilsesame-oil
1/2 cup finely chopped cilantro leavescilantro

Instructions (3 steps)

01Prepare Vietnamese dressing: In a small bowl, combine all the dressing ingredients and 1/4 cup cold water. Mix well. Cover and refrigerate until needed, up to 1 week.
02Place a kettle or pot of water over high heat to bring to a boil. In a small bowl, combine turkey with 1/2 cup of Vietnamese dressing; mix well. Place noodles in a heat-proof bowl and cover with boiling water; allow to sit until rehydrated, about 10 minutes. Meanwhile, combine peas and sprouts in a colander, and pour boiling water over them; drain, rinse in cold water until chilled, and drain again. Drain noodles, rinse in cold water until chilled, and drain again.

03In a large bowl, combine drained noodles, turkey strips, scallions, peas and sprouts. Add peanut oil, sesame oil and 2 tablespoons more of Vietnamese dressing. Toss gently until mixed. Arrange on a large serving platter, and top with chopped cilantro. If desired, add more dressing to taste. Serve cold.

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Rich recipe — supports nutrition-aware planning.