I love recipes using up leftovers, and this is a particular favourite because it suddenly goes off on another tangent, so to speak. The zingy South-East Asian flavours certainly give new life to the old bird!
For US cup measures, use the toggle at the top of the ingredients list.
I love recipes using up leftovers, and this is a particular favourite because it suddenly goes off on another tangent, so to speak. The zingy South-East Asian flavours certainly give new life to the old bird!
For US cup measures, use the toggle at the top of the ingredients list.
2 long fresh red chilli peppers (deseeded and finely diced)
2 tablespoons finely minced fresh ginger
4 tablespoons thai fish sauce (nam pla)
juice of 1 lime
2 tablespoons caster sugar
For the Salad
250 grams cold cooked turkey (cut into fine strips)
175 grams glass noodles (also called fine rice vermicelli)
125 grams sugar snaps
125 grams beansprouts
3 spring onions (sliced into thin circles)
2 teaspoons groundnut oil
1 teaspoon sesame oil
1 bunch fresh coriander (finely chopped)
For the Dressing
2 cloves garlic (minced or crushed)
2 long fresh red chile peppers (deseeded and finely diced)
2 tablespoons finely minced fresh gingerroot
¼ cup thai fish sauce (nam pla)
juice of 1 lime
2 tablespoons superfine sugar
For the Salad
2½ cups cold cooked turkey (cut into fine strips)
6 ounces glass noodles (also called fine rice vermicelli)
1½ cups sugar snap peas
2 cups bean sprouts
3 scallions (sliced into thin circles)
2 teaspoons peanut oil
1 teaspoon asian sesame oil
1 bunch cilantro (finely chopped)
Method
First make the marinade/dressing by mixing all the dressing ingredients together with 60ml/¼ cup of water. (This is very useful as a dipping sauce, or just as a dressing even if you’re not going in for the glass noodles and so forth.)
To make the salad, marinate the turkey strips in 125ml / ½ cup of the dressing; while this is going on soak the noodles in freshly boiled water (from a kettle) and, once re-hydrated (see packet instructions), refresh the noodles in cold water, then drain. Put the sugar snaps and beansprouts into a colander and pour some more freshly boiled water over them.
Rinse them with cold water and drain — by shaking the colander — so they’re not dripping wet.
In a large bowl, mix the marinated turkey strips, and the dressing they’re in, with the drained noodles, spring onions, sugar snaps and beansprouts.
Dress with the oils and taste to see if you want to add more dressing.
Sprinkle the chopped fresh coriander over and toss everything together well before arranging on a large plate.
First make the marinade/dressing by mixing all the dressing ingredients together with 60ml/¼ cup of water. (This is very useful as a dipping sauce, or just as a dressing even if you’re not going in for the glass noodles and so forth.)
To make the salad, marinate the turkey strips in 125ml / ½ cup of the dressing; while this is going on soak the noodles in freshly boiled water (from a kettle) and, once re-hydrated (see packet instructions), refresh the noodles in cold water, then drain. Put the sugar snap peas and bean sprouts into a colander and pour some more freshly boiled water over them.
Rinse them with cold water and drain — by shaking the colander — so they’re not dripping wet.
In a large bowl, mix the marinated turkey strips, and the dressing they’re in, with the drained noodles, scallions, sugar snap peas and bean sprouts.
Dress with the oils and taste to see if you want to add more dressing.
Sprinkle the chopped cilantro over and toss everything together well before arranging on a large plate.
Additional Information
MAKE AHEAD:
The dressing can be made and kept in a tightly sealed jar in the fridge for up to 2 weeks.
MAKE AHEAD:
The dressing can be made and kept in a tightly sealed jar in the fridge for up to 2 weeks.
Made this today and it was absolutely fabulous! I used chicken instead of turkey. It also really benefits from an hour in the fridge so the flavours really get into the noodles and chicken/turkey. Great dish for hot days when you don't want to eat anything warm. I'd say this recipe feeds 4 for lunch, but only 2 for dinner if you're not having anything else. Will definitely be making this again!
Posted by Lauraho on 23rd June 2020
Did this last night with 2-day old left over turkey and it was delicious!!! It was so fresh it didn't feel like we were eating turkey at all. And after the heavy meals of the last two days it was a very welcome change to all. Thank you.
Posted by Mrs_archer on 28th December 2013
Yum yum yum. I was excited to make these after Christmas day, and I wholeheartedly enjoyed them and did not feel in any way like I was using up leftovers.
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What 3 Others have said
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Posted by Lauraho on 23rd June 2020
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Posted by Mrs_archer on 28th December 2013
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Posted by manonlescaut on 2nd April 2012
Show more commentsMade this today and it was absolutely fabulous! I used chicken instead of turkey. It also really benefits from an hour in the fridge so the flavours really get into the noodles and chicken/turkey. Great dish for hot days when you don't want to eat anything warm. I'd say this recipe feeds 4 for lunch, but only 2 for dinner if you're not having anything else. Will definitely be making this again!
Did this last night with 2-day old left over turkey and it was delicious!!! It was so fresh it didn't feel like we were eating turkey at all. And after the heavy meals of the last two days it was a very welcome change to all. Thank you.
Yum yum yum. I was excited to make these after Christmas day, and I wholeheartedly enjoyed them and did not feel in any way like I was using up leftovers.