Speedy Vietnamese Turkey & Peanut Noodle Salad

Fresh-yet-filling, this Vietnamese-inspired rice noodle salad is drizzled in umami-rich fish sauce, sticky honey and refreshing lime. British turkey ups the protein content, while mangetout adds vitamins and peanuts lend crunch. Cook time: 20 mins Cuisine: Vietnamese Food group: Poultry Key ingredient: British turkey breast Allergens: Peanuts, Sesame, Soya May contain: Nuts, Sesame

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. In the final minute of cooking, add the mangetout. Drain altogether, then rinse under cold water. Return the cooked noodles and mangetout to the pan and toss with the sesame oil and a pinch of salt.

Step 2

Heat a frying pan with 1 tsp oil on medium heat. Once hot, add the turkey and cook for 12 mins, until golden and cooked through. Season with salt and pepper.

Step 3

Peel the carrot into ribbons then slice into long, thin strips. Use a julienne peeler or spiralizer if you have one. Thinly slice the cucumber into half-moons. Finely slice the chilli (remove the seeds for less heat). Roughly chop the coriander. Pick the mint leaves from their stalks. Place everything into a large mixing bowl with the cooked noodles and mangetout. Toss to combine.

Step 4

Add half the honey, tamari and juice from the lime to the noodle salad. Season with salt and pepper to taste, and mix well.

Step 5

Check your turkey is cooked through by cutting into a large piece; the flesh should be white and the juices running clear. Cook for longer if necessary. Add the cooked turkey to the noodles and mix well.

Step 6

Serve the turkey salad garnished with the peanuts.