Duck and Glass Noodle Salad

IMG_5496Last 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)


  1. 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.)
  2. 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.
  3. Rinse them with cold water and drain – by shaking the colander – so they’re not dripping wet.
  4. In a large bowl, mix the marinated turkey strips, and the dressing they’re in, with the drained noodles, spring onionssugar snaps and beansprouts.
  5. Dress with the oils and taste to see if you want to add more dressing.
  6. Sprinkle the chopped fresh coriander over and toss everything together well before arranging on a large plate.


The dressing can be made and kept in a tightly sealed jar in the fridge for up to 2 weeks.