Thai Turkey, Noodle & Asparagus Salad

Thai turkey, noodle & asparagus salad

Total Time
30 min
15 min
15 min
Proof that speedy recipes can also have loads of visual interest? Look no further than this spicy, filling salad. Using a mix of thick and slender asparagus spears (both are tender and flavorful) makes this meal as pretty as it is filling. Combine everything just before eating.


Cooking spray

4 spray(s)

Packaged rice noodles

4 oz, broken into 3-inch pieces

Unseasoned rice vinegar

3 Tbsp

Lime zest

1 tsp, finely grated

Fresh lime juice

2 Tbsp

Dark brown sugar

1 Tbsp

Dark sesame oil

1 Tbsp

Asian fish sauce

1 Tbsp

Garlic chili paste

2 tsp

Uncooked 93% lean ground turkey

1 pound(s)

Five-spice powder

½ tsp

Table salt

¼ tsp


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


3 clove(s), finely chopped

Minced ginger

1 Tbsp, peeled


¼ cup(s), plus whole leaves for garnish

Unsalted dry roasted peanuts

3 Tbsp, coarsely chopped

Crushed red pepper flakes

1 pinch(es), (optional)


  1. Cook the noodles according to the package directions. Drain and rinse under cold water. Drain again. Transfer to a large bowl.
  2. Meanwhile, make the dressing: In a small bowl, whisk the vinegar, lime zest and juice, brown sugar, oil, fish sauce, and chili-garlic sauce until the sugar dissolves.
  3. Spray a large skillet with cooking spray and heat over medium- high. Cook the turkey, five-spice powder, and salt, breaking apart the meat with a wooden spoon, until the turkey is no longer pink and most of the liquid has evaporated, about 5 minutes. Add the turkey to the noodles.
  4. Wipe out the skillet with paper towels. Spray the skillet with cooking spray and set over medium-high heat. Cook the asparagus, garlic, and ginger, stirring constantly, just until the asparagus turns bright green, 1 to 2 minutes. Add the vegetables to the noodles. Add the dressing and chopped cilantro and toss to combine. Sprinkle with the cilantro leaves, peanuts, and red pepper (if using).
  5. Serving size: 1 cup