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TURKEY AND GLASS NOODLE SALAD

TURKEY AND GLASS NOODLE SALAD

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Serves: 4-6

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

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!

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Ingredients

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for the dressing

  • 2 cloves garlic (minced or crushed)
  • 2 long fresh red chilli peppers (deseeded and finely diced)
  • 2 tablespoons finely minced fresh root ginger
  • 4 tablespoons Thai fish sauce (nam pla)
  • juice of 1 lime
  • 60 ml water
  • 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 Asian sesame oil
  • 1 bunch fresh coriander (finely chopped)
NIGELLA CHRISTMAS

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NIGELLA CHRISTMAS

Method

  1. 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.)
  2. 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.
  3. Rinse them with cold water and drain – by shaking the colander – so they’re not dripping wet.
  4. 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.
  5. Dress with the oils and taste to see if you want to add more dressing.
  6. Sprinkle the chopped fresh 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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    • 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.

      Posted by manonlescaut on 2nd Apr 2012 at 13.18