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Photo of Turkey larb by WW

Turkey larb

6 - 8
PersonalPoints™ per serving
Total Time
16 min
Prep
10 min
Cook
6 min
Serves
4
Difficulty
Easy
Perfect for those days when you’re in the mood for something a little lighter, this speedy dinner is ready in just 15 minutes

Ingredients

Rice vermicelli Noodle Nests, Dry

100 g

Groundnut Oil

1 tablespoons

Lemon Grass Stems

1 stem, 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 tablespoons

Lime Juice, Fresh

1 tablespoons

Beansprouts

120 g

Cabbage

400 g, white, shredded

Cucumber

1 individual, halved lengthways, sliced

Spring Onions

1 medium, shredded

Unsalted Peanuts

40 g, roasted, chopped

Mint, Fresh

2 tablespoons, leaves

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  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.

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