Lemongrass turkey mince noodle salad
A riff on a Vietnamese rice noodle salad, this turkey dish is bursting with fresh, lively flavours from lemongrass, ginger, chilli, mint and lime. Ideal for warmer summer days, or dinner in the garden.
Looking for more turkey mince ideas? Try our popular turkey bolognese bake next.
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Ingredients
- 1 lemongrass stalk
- 10g fresh ginger, finely grated
- 1 garlic clove, finely grated
- 1 red chilli, finely chopped
- 2 tbsp rice vinegar
- 2 tsp fish sauce
- 1 tbsp light soy sauce
- 2 tsp sunflower oil
- 250g turkey breast mince
- 150g rice noodles
- 1 carrot, coarsely grated
- 100g mangetout, sliced
- Small handful mint leaves, chopped
- Juice 1 lime
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Method
- Put the lemongrass, ginger, garlic, chilli, rice vinegar, fish sauce and soy sauce in a small blender and whizz to a paste.
- Heat the oil in a large deep frying pan over a medium heat, then add the turkey mince. Cook for 6 minutes, stirring regularly, until browned. Meanwhile, cook the noodles according to the pack instructions, then drain and rinse with cold water.
- Stir the paste into the turkey, then remove from the heat. Add the noodles to the pan along with the carrot, mangetout, mint and lime juice. Toss well until thoroughly mixed, then serve.
Nutrition
- 340kcals Calories
- 7.4g (1.5g saturated) Fat
- 35g Protein
- 30g (6.4g sugars) Carbs
- 4.2g Fibre
- 2.7g Salt
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