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Recipe posted by Nigella
Ingredients
FOR THE DRESSING:
- 2 cloves garlic, minced or crushed
- 2 fresh long red chillies, deseeded and finely diced
- 2 x 15ml tablespoons finely minced ginger
- 4 x 15ml tablespoons fish sauce (nam pla)
- juice of 1 lime
- 60ml water
- 2 x 15ml tablespoons caster sugar
FOR THE SALAD:
- 250g cold turkey, cut into fine strips
- 175g glass noodles (also called fine rice vermicelli)
- 125g sugar snap peas
- 125g beansprouts
- 3 spring onions, sliced into thin circles
- 2 teaspoons groundnut oil
- 1 teaspoon sesame oil
- small bunch of coriander (approx. 20g), finely chopped
Method
Serves: 4-6
- First make the marinade/dressing by mixing all the dressing ingredient stogether. (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 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 coriander over and toss everything together well before arranging on a large plate.
MAKE AHEAD TIP:
The dressing can be made and kept in a tightly sealed jar in the fridge for up to 2 weeks.
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