VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD

Vietnamese Turkey And Cellophane Noodle Salad image

Provided by Nigella Lawson

Time 20m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 1526 milligrams, Sugar 14 grams, TransFat 0 grams