Vietnamese Turkey And Cellophane Noodle Salad
Published November 26, 2002
Jonathan Player for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE VIETNAMESE DRESSING
2 cloves garlic, peeled and minced
2 fresh long red chilies, seeded and finely diced
2 tablespoons finely minced ginger
¼ cup nam pla (fish sauce)
Juice of 1 lime
2 tablespoons superfine sugar
FOR ASSEMBLY
2 ½ cups cooked cold turkey, cut into fine strips
6 ounces bean thread noodles
1 ½ cup sugar snap peas, trimmed
2 cups fresh bean sprouts
3 scallions, finely sliced crosswise
2 teaspoons peanut oil
1 teaspoon sesame oil
½ cup finely chopped cilantro leaves
Nutritional analysis per serving (4 servings)
55 grams carbs; 63 milligrams cholesterol; 388 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 3 grams fiber; 1525 milligrams sodium; 23 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare Vietnamese dressing: In a small bowl, combine all the dressing ingredients and ¼ cup cold water. Mix well. Cover and refrigerate until needed, up to 1 week.
- Step 2
Place a kettle or pot of water over high heat to bring to a boil. In a small bowl, combine turkey with ½ 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.
- Step 3
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.
Private Notes
Comments
I hear a lot about Bang Bang Turkey, but this turkey noodle salad has been my favorite use of leftovers since the NYT first printed it. It's a yellowed newspaper clipping in my files from back when I used to get hard copies of the Times every morning.
Delicious. I substituted a leftover whitefish (bass) for the turkey and added julienned carrots for crunch.
This has been the most looked forward to leftovers for many, many years. We jazz it up with whatever veg we can scrounge from the garden or fridge…radishes, carrots to name a few. And we always throw in some roasted peanuts or cashews. Oh, and if you have it, try palm sugar for the dressing and make it in a mortar and pestle; sends it over the top!
Use pea pods or cook snap peas
Use pea pods or cook sugar snap peas
This has been the most looked forward to leftovers for many, many years. We jazz it up with whatever veg we can scrounge from the garden or fridge…radishes, carrots to name a few. And we always throw in some roasted peanuts or cashews. Oh, and if you have it, try palm sugar for the dressing and make it in a mortar and pestle; sends it over the top!