Rice vermicelli noodle nests, dry
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
Thai Fish Sauce
Lime Juice, Fresh
400 g, white, shredded
1 extra large, halved lengthways, sliced
1 medium, shredded
40 g, roasted, chopped
2 tablespoon(s), leaves
1 medium, cut into wedges, to serve
- 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.
- 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.
- 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.
- 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.