Photo of Turkey larb by WW

Turkey larb

Points® value
Total Time
16 min
10 min
6 min
Perfect for those days when you’re in the mood for something a little lighter, this speedy dinner is ready in just 15 minutes


Rice vermicelli noodle nests, dry

100 g

Groundnut oil

1 tablespoon(s)

Lemon grass stems

1 individual, trimmed and tough outer layer removed, finely chopped

Chilli, green or red

1 individual, long red, deseeded, ½ sliced and ½ chopped

Turkey Breast Mince, raw

400 g

Thai Fish Sauce

1 tablespoon(s)

Lime Juice, Fresh

1 tablespoon(s)


120 g


400 g, white, shredded


1 individual, extra large, halved lengthways, sliced

Spring Onions

1 medium, shredded

Unsalted Peanuts

40 g, roasted, chopped

Mint, Fresh

2 tablespoon(s), leaves


1 medium, cut into wedges, to serve


  1. Prepare the noodles to pack instructions. Drain, then rinse under cold running water. Drain again, then coarsely snip the noodles into small pieces using kitchen scissors.
  2. Heat a wok or large frying pan over a high heat. Add the oil and heat for 30 seconds. Stir-fry the lemon grass and chopped chilli for 30 seconds or until fragrant.
  3. Add the turkey mince and stir-fry for 2-3 minutes or until browned. Stir in the fish sauce and lime juice, then toss through the noodles and bean sprouts and stir-fry for a final 1-2 minutes.
  4. Divide the shredded cabbage and sliced cucumber between bowls. Top with the turkey larb, spring onion, sliced chilli, peanuts and mint. Serve with the lime wedges on the side.