Thai Turkey, Noodle, and Asparagus Salad

Total Time
19 min
9 min
10 min


packaged rice noodles

¼ pound(s), stick noodles, broken into 3-inch pieces

rice vinegar

3 Tbsp

lime zest

1 tsp, grated

fresh lime juice

2 Tbsp

dark brown sugar

1 Tbsp

Asian fish sauce

1 Tbsp

dark sesame oil

1 Tbsp

garlic chili paste

2 tsp

uncooked 93% lean ground turkey

1 pound(s)

five-spice powder

½ tsp

table salt

¼ tsp

uncooked asparagus

½ pound(s), trimmed and cut into 1-inch pieces

garlic clove(s)

3 medium clove(s), minced

minced ginger

1 Tbsp, peeled, fresh


¼ cup(s), plus leaves for sprinkling

unsalted dry roasted peanuts

3 Tbsp, coarsely chopped

cooking spray

1 spray(s)


  1. Cook noodles according to package directions. Drain and rinse under cold running water. Drain again and transfer to large bowl.
  2. Meanwhile, to make dressing, whisk together vinegar, lime zest and juice, brown sugar, fish sauce, sesame oil, and chili-garlic sauce in small bowl until brown sugar dissolves.
  3. Spray large skillet with nonstick spray and set over medium-high heat. Add turkey, five-spice powder, and salt. Cook, breaking apart turkey with wooden spoon, until no longer pink and most of liquid has evaporated, about 5 minutes. Add turkey mixture to noodles.
  4. Wipe out skillet with paper towel. Spray skillet with nonstick spray and set over medium-high heat. Add asparagus, garlic, and ginger. Cook, stirring constantly, just until asparagus turns bright green, 1–2 minutes. Add asparagus mixture to noodle mixture. Add dressing and chopped cilantro and toss to combine. Sprinkle with peanuts and cilantro leaves. Serve at once.
  5. Serving size: 1 cup


Choose asparagus based on what looks freshest rather than by the thickness of the spears. Both thick and slender spears are tender and flavorful and cook in about the same time.

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