Turkey larb
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Lime, mint and chilli? The perfect combo to create this fresh and zesty delish dish.
Ingredients
Fresh red chilli
1 whole, deseeded
Dry rice noodles
100 g, vermicelli variety
Green cabbage
400 g, finely shredded
Lebanese cucumber
1 medium, halved lengthways, sliced
Peanut oil
1 tbs
Fresh lemongrass
1 piece(s), pale section, finely chopped
Turkey breast mince
400 g
Fish sauce
1 tbs
Lime juice
1 tbs
Bean sprouts
1½ cup(s), (120g), trimmed
Green shallot(s)
1 individual, cut into thin strips
Roasted peanuts
2 tbs, (unsalted), chopped
Fresh mint
¼ cup(s), leaves
Lime(s)
1 medium, cut into wedges to serve
Instructions
1
Thinly slice half the chilli and finely chop the remaining half.
2
Cook noodles following packet instructions or until just tender. Drain. Rinse under cold water. Drain again. Using scissors, coarsely chop noodles.
3
Arrange cabbage and cucumber on a serving platter.
4
Heat a wok or large frying pan over high heat. Add oil and heat for 30 seconds. Stir-fry lemongrass and chopped chilli for 30 seconds or until fragrant. Add turkey mince and stir-fry for 2-3 minutes or until browned and cooked. Add fish sauce and lemon juice and stir-fry to combine. Toss through noodles and bean sprouts. Spoon over cabbage and cucumber.
5
Top with shallot, sliced chilli, peanuts and mint. Serve with lime wedges.
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