Thai turkey, noodle and asparagus salad
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Vermicelli rice noodles
125 g, roughly broken
Turkey breast mince
500 g
Chinese five spice
½ tsp, powder
Asparagus
250 g, (fresh), trimmed and cut into 3cm pieces
Garlic
3 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Fresh coriander
⅓ 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)
Instructions
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.
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