Best Vietnamese Turkey And Cellophane Noodle Salad Recipes

DAY AFTER THANKSGIVING DINNER (VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD)

DAY AFTER THANKSGIVING DINNER (VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD) image

Yield 4 servings

Number Of Ingredients 17

Ingredients

For the dressing:
2 cloves garlic, peeled and minced
2 fresh long red chilis or jalapenos, deeded and finely diced (Note: can reserve chilis and serve separately in a bowl)
2 T finely minced ginger
1/4 C nam pla (fish sauce)
Juice of 1 lime
2 T fine white sugar
1/4 C cold water
For assembly:
2 1/2 C cold cooked turkey, shredded or cut in fine strips
6 oz. bean thread noodles
1 1/2 C pea pods or sugar snap peas
2 C fresh bean sprouts
3 scallions, finely cut crosswise
2 t peanut oil
1 t sesame oil
1/2 C finely chopped cilantro

Steps:

Prepare dressing: In a small bowl, combine all dressing ingredients. Mix well and refrigertae until needed, up to 1 week. In a bowl, combine turkey with 1/2 C of dressing; mix well. Boil 2 pots of water. Place noodles in heatproof bowl and cover with one pot of water. Allow to sit until rehydrated, about 10 min. Combine peas and sprouts in a colander; pour second pot of water over them, then rinse with cold water until chilled and drain again. Drain noodles; rinse in cold water until chilled, then drain again. In a large bowl, layer noodles,turkey, scallions, peas and sprouts. Add oils and rest of dressing. Toss gently. Arrange on a large platter and top with cilantro.

VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD

Vietnamese Turkey And Cellophane Noodle Salad image

Provided by Nigella Lawson

Categories main course

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