Turn Christmas leftovers into something that wakes up the taste buds. As well as the turkey, this no-cook salad uses up any remaining carrots and peanuts
INGREDIENT :
2 blocks rice vermicelli noodles (about 200g in total)
1 tbsp sesame oil, plus extra if needed
½ cucumber, peeled, halved, deseeded and chopped
2 carrots, cut into thin strips or coarsely grated
400g cooked turkey meat (breast is best for this recipe), shredded
4 spring onions, finely sliced on an angle
large handful of coriander leaves
large handful of salted peanuts, roughly chopped
1 red chilli, halved, deseeded and sliced
4 tbsp smooth or crunchy peanut butter
3 tbsp soy sauce
3 tbsp sriracha
1 tbsp sesame oil
1 lime, zested and juiced
RECIPE DIRECTION :
To make the dressing, mash the peanut butter and soy sauce together to loosen, then whisk in the sriracha, sesame oil, lime zest and juice and 2 tbsp water. Set aside. The dressing can be made up to a day ahead, covered and kept at room temperature.
Tip the noodles into a heatproof bowl and pour over a kettleful of hot water. Leave to stand for 4-5 mins, or until just cooked but still retaining some bite. Drain well and tip into a large serving bowl. Toss in the sesame oil until well coated, adding a little more if needed, then leave to cool, tossing again once or twice so the noodles don’t stick together. The noodles can be prepared the day before and chilled until needed.
To assemble, add the cucumber, carrots, turkey, half the spring onions, the coriander, peanuts and chilli to the bowl with the noodles and toss everything together. Pour over the dressing and toss again until everything is evenly coated. Serve scattered with the remaining spring onions, chilli, coriander and peanuts.
