Turkey larb
6
Points®
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 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)
Beansprouts
120 g
Cabbage
400 g, white, shredded
Cucumber
1 individual, extra large, halved lengthways, sliced
Spring Onions
1 medium, shredded
Unsalted Peanuts
40 g, roasted, chopped
Mint, Fresh
2 tablespoon(s), leaves
Lime
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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