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Thai turkey, noodle and asparagus salad

Thai turkey, noodle and asparagus salad

Total Time
30 min
20 min
10 min
This speedy recipe has loads of flavour and visual appeal. It’s equally good eaten straight away, or chilled in the fridge and enjoyed cold the next day. Great to share with friends or family for a tasty weekend lunch.


Vermicelli rice noodles

125 g, roughly broken

Turkey breast mince

500 g

Chinese five spice

½ tsp, powder


250 g, (fresh), trimmed and cut into 3cm pieces


3 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Fresh coriander

cup(s), chopped, plus extra leaves to serve

Roasted peanuts

2 tbs, (dry roasted), unsalted, coarsely chopped

Dried chilli flakes

¼ tsp, (optional)

Rice wine vinegar

2 tbs

Lime rind

1 tsp, finely grated

Lime juice

1½ tbs

Brown sugar

1 tbs

Fish sauce

1 tbs

Sesame oil

3 tsp

Chilli and garlic sauce

2 tsp, Asian

Oil spray

2 x 3 second spray(s)


  1. Cook noodles following packet instructions. Drain, rinse under cold water and drain well. Transfer to a large bowl.
  2. Meanwhile, to make dressing, whisk all ingredients in a small bowl until sugar dissolves.
  3. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook turkey with five spice powder, stirring to break up lumps, for about 5 minutes or until liquid has evaporated and turkey is cooked through. Add to the noodles.
  4. Remove pan from heat and wipe clean with paper towel. Lightly spray pan again with oil and heat over medium-high heat. Stir-fry asparagus, garlic and ginger for 1-2 minutes, until asparagus is just tender and turns bright green. Add asparagus mixture to noodles with dressing and coriander. Toss to combine. Serve sprinkled with extra coriander leaves, peanuts and chilli flakes.