Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Turkey and ginger banh mi by WW

Turkey and ginger banh mi

6
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate

Ingredients

Fresh ginger

20 g, (1x1.5cm piece)

Skinless turkey breast

260 g

Eschalot(s)

2 whole, peeled and halved

Peppercorn

1 tsp

Soy sauce

1½ tbs

Lime rind

1 tsp, finely grated

Garlic

1 clove(s), crushed

Fresh red chilli

2 whole, deseeded, finely chopped

Lime juice

2 tsp

Sesame oil

3 tsp

Rice wine vinegar

1½ tsp

Fresh coriander

2 tbs, chopped

Fresh mint

1½ tbs, chopped

Lebanese cucumber

¼ medium, halved lengthways, thinly sliced

Carrot(s)

1 medium, grated

Whole grain bread roll

4 individual, (4x50g) warmed, split

Light whole egg mayonnaise

1½ tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Thinly slice two-thirds of ginger and finely grate remaining ginger, set aside. Place turkey, eschalots, sliced ginger and peppercorns in a saucepan with 3 teaspoons soy sauce. Cover with cold water and bring to boil over medium heat. Reduce heat and gently simmer, covered, 20-25 minutes or until turkey is cooked through.
  2. Transfer turkey to a plate and discard liquid. Using 2 forks, shred meat. Lightly spray a non-stick frying pan with oil and heat over low heat. Cook turkey, lime rind, garlic, and 1 chilli, stirring, for 4-5 minutes or until beginning to caramelise.
  3. Combine 3 teaspoons soy sauce, grated ginger, lime juice, sesame oil, rice wine vinegar, coriander and mint in a bowl. Add cucumber and carrot, and toss to coat.
  4. Spread rolls with mayonnaise. Fill each with turkey and carrot mixtures. Sprinkle with remaining chilli, to serve.

You might like

You might like