Last year after cooking a rather large roast chicken for Easter, I was looking for new and inspiring dishes to use up all the leftovers. I turned to Nigella Lawson’s “Feast” and came across a fantastic asian-inspired Turkey and Glass Noodle Salad. According to Nigella, it draws inspiration from Vietnamese ingredients.
This is a very versatile recipe – you can easily substitute duck or chicken for turkey which is what I did this year after Christmas. It’s also a great refreshing dish after the excess of Christmas dinner and reminds me of home. One of the things I have missed living in New York is great Vietnamese and Thai food.
Notes: I tore the duck rather than cutting it up and substituted pea shoot sprouts as I couldn’t find bean sprouts.
For the dressing
2 cloves garlic (minced or crushed)
2 long fresh red chilli peppers (deseeded and finely diced)
2 tablespoons finely minced fresh root ginger
4 tablespoons Thai fish sauce (nam pla)
juice of 1 lime
60 ml water
2 tablespoons caster sugar
For the salad
250 grams cold cooked turkey/chicken/duck (cut or torn into strips)
175 grams glass noodles (also called fine rice vermicelli)
125 grams sugar snaps
125 grams beansprouts
3 spring onions (sliced into thin circles)
2 teaspoons groundnut oil
1 teaspoon sesame oil
1 bunch fresh coriander (finely chopped)
- First make the marinade/dressing by mixing all the dressing ingredient stogether. (This is very useful as a dipping sauce, or just as a dressing even if you’re not going in for the glass noodles and so forth.)
- To make the salad, marinate the turkey strips in 125ml / ½ cup of the dressing; while this is going on soak the noodles in freshly boiled water (from a kettle) and,once re-hydrated (see packet instructions), refresh the noodles in cold water, then drain. Put the sugar snaps and beansprouts into a colander and pour some more freshly boiled water over them.
- Rinse them with cold water and drain – by shaking the colander – so they’re not dripping wet.
- In a large bowl, mix the marinated turkey strips, and the dressing they’re in, with the drained noodles, spring onions, sugar snaps and beansprouts.
- Dress with the oils and taste to see if you want to add more dressing.
- Sprinkle the chopped fresh coriander over and toss everything together well before arranging on a large plate.
MAKE AHEAD TIP:
The dressing can be made and kept in a tightly sealed jar in the fridge for up to 2 weeks.