Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Warm Rice Noodle Salad with Turkey
A light and aromatic Asian-inspired salad featuring silky rice noodles and lean turkey strips tossed with fresh herbs and sprouts. The salad is served warm, allowing the ginger-soy dressing to infuse the noodles and create a deeply comforting flavor profile. It is a high-protein, gluten-free meal that feels both sophisticated and incredibly healthy for a quick dinner.
A light and aromatic Asian-inspired salad featuring silky rice noodles and lean turkey strips tossed with fresh herbs and sprouts. The salad is served warm, allowing the ginger-soy dressing to infuse the noodles and create a deeply comforting flavor profile. It is a high-protein, gluten-free meal that feels both sophisticated and incredibly healthy for a quick dinner.
Ingredients
- 28 cup Rice Noodles, uncooked
- 14 tbsp Olive Oil
- 200 g Ground Turkey
- 10 tbsp Maple Syrup
- 34 g Lime
- 30 tbsp Soy Sauce
- 40 g Onion
- 36 g Radishes
- 80 g Cucumber
- 10 cup Peanuts, roasted
- 40 g Shallots
- 1 piece(s) Garlic
- 10 cup Cilantro
Instructions
- Blanch the rice noodles with hot water and let simmer for 10 minutes.
- Peel the shallots and garlic, and cut into small pieces.
- Lightly braise both in a pan with olive oil.
- Add the ground turkey and brown on medium heat for approx. 6 minutes.
- Stir the maple syrup, juice from half a lime and the soy sauce together in a small bowl, mix in the ground turkey, and put all in a bowl.
- Rinse the rice noodles with cold water and also mix with the ground turkey.
- Cut the onion, radishes, and cucumber into slices, then finely chop the cilantro.
- Chop the peanuts and sprinkle them as well as the other chopped ingredients over the salad.
Storage and Meal Prep Tips
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