Vietnamese Turkey And Cellophane Noodle Salad

Name: Vietnamese Turkey And Cellophane Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, peeled and minced; 2 fresh long red chilies, seeded and finely diced; 2 tablespoons finely minced ginger; 1/4 cup nam pla (fish sauce); Juice of 1 lime; 2 tablespoons superfine sugar; 2 1/2 cups cooked cold turkey, cut into fine strips; 6 ounces bean thread noodles; 1 1/2 cup sugar snap peas, trimmed; 2 cups fresh bean sprouts; 3 scallions, finely sliced crosswise; 2 teaspoons peanut oil; 1 teaspoon sesame oil; 1/2 cup finely chopped cilantro leaves

Servings: persons

2 cloves garlic, peeled and minced
2 fresh long red chilies, seeded and finely diced
2 tablespoons finely minced ginger
1/4 cup nam pla (fish sauce)
Juice of 1 lime
2 tablespoons superfine sugar
2 1/2 cups cooked cold turkey, cut into fine strips
6 ounces bean thread noodles
1 1/2 cup sugar snap peas, trimmed
2 cups fresh bean sprouts
3 scallions, finely sliced crosswise
2 teaspoons peanut oil
1 teaspoon sesame oil
1/2 cup finely chopped cilantro leaves

1
Prepare Vietnamese dressing: In a small bowl, combine all the dressing ingredients and 1/4 cup cold water.
2
Mix well.
3
Cover and refrigerate until needed, up to 1 week.
4
Place a kettle or pot of water over high heat to bring to a boil.
5
In a small bowl, combine turkey with 1/2 cup of Vietnamese dressing; mix well.
6
Place noodles in a heat-proof bowl and cover with boiling water; allow to sit until rehydrated, about 10 minutes.
7
Meanwhile, combine peas and sprouts in a colander, and pour boiling water over them; drain, rinse in cold water until chilled, and drain again.
8
Drain noodles, rinse in cold water until chilled, and drain again.
9
In a large bowl, combine drained noodles, turkey strips, scallions, peas and sprouts.
10
Add peanut oil, sesame oil and 2 tablespoons more of Vietnamese dressing.
11
Toss gently until mixed.
12
Arrange on a large serving platter, and top with chopped cilantro.
13
If desired, add more dressing to taste.
14
Serve cold.

801

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cloves garlic, peeled and minced, 2 fresh long red chilies, seeded and finely diced, 2 tablespoons finely minced ginger, 1/4 cup nam pla (fish sauce), and more.

Yes, Vietnamese Turkey And Cellophane Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!