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Photo of Turkey larb by WW

Turkey larb

Total Time
30 min
15 min
15 min
Lime, mint and chilli? The perfect combo to create this fresh and zesty delish dish.


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


1 medium, cut into wedges to serve


  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.


VARIATION: Add 1 clove garlic (crushed) with lemongrass in Step 4 or swap turkey for chicken breast mince.