Recipe – Asian Turkey & Rice Noodle Salad

This delicious salad is simple to make and positively zings with the flavors of fresh lime, cilantro, mint, ginger and chili.

Even though it takes less than 30 minutes to assemble, I like to make this up to 24 hours ahead for the flavors to develop. I’ll keep it in the fridge until I’m ready to serve it, which is a bit unusual for a salad but this is a substantial main course dish; absolutely perfect on a warm day.

If you’re still waiting for that first warm day,  you’ll definitely want to earmark this recipe for later!

Asian Turkey & rice noodle salad

Asian Turkey & Rice Noodle Salad


(Serves 4)


7 oz (200g) of thin rice noodles

1 small red chili, seeded and sliced

2 medium carrots cut into thin matchsticks

A small red onion, thinly sliced

1 tablespoon of Tamari or low sodium soy sauce

1 tablespoon of hi-temp cooking oil

14-16 oz (400-450g) of ground turkey

A small bunch of cilantro (fresh coriander), leaves stripped and coarsely chopped

A handful of fresh mint leaves, coarsely chopped

For the dressing:

The juice of 3 limes

1 fat clove of garlic, minced

1 tablespoon of freshly grated ginger

1 and 1/2 tablespoons of nam pla (Thai fish sauce)

1 and 1/2 tablespoons of soft light brown sugar


Start by whisking together the dressing ingredients then set it aside.

Put the dried noodles in a large bowl and cover them with boiling water – after 4-5 minutes drain them (you want them to be a little ‘al dente’ rather than mushy).

In another bowl, combine the red onion, carrot and chili with the drained noodles and toss everything with half of the dressing. Set aside.

In a wide saute pan, heat the oil and brown the turkey mince until completely cooked trough then stir in the Tamari. Transfer to a separate bowl and allow to cool then stir in the remaining dressing. You can make it ahead up to this point – just cover and chill.

To serve, toss everything together with the cilantro and mint.




About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Indian & Asian Cuisine, Made in Under 30 mins, Poultry, Salads & Appetizers. Bookmark the permalink.

5 Responses to Recipe – Asian Turkey & Rice Noodle Salad

  1. Sue Ellen says:

    Looks wonderful! I will try it!

  2. virginia harlow says:

    This looks and sounds delicious. I think if I made a batch I would eat the entire thing. I’m not sure it would survive long in the fridge. Maybe I’d just eat it right out of the pan. I can definitely see myself doing that.

    • Thank you! You could make a small batch and BTW, it keeps really well in the fridge for a couple of days, so you wouldn’t be obliged to eat the lot in one sitting 😉

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