Name: Turkey and mango glass noodle salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200g vermicelli bean thread noodles; 3 cups leftover shredded cooked turkey or chicken; 2 mangoes, sliced; 1½ cups bean sprouts; 1 Lebanese cucumber, peeled into thin ribbons; 1 carrot, finely shredded with a julienne peeler; ½ cup each fresh mint and coriander leaves; Lime & Chilli Dressing, to serve; LIME & CHILLI DRESSING; Place 2 tablespoons each fish sauce and lime juice, ⅓ cup sweet chilli sauce and 1 tablespoon brown sugar into a screw-top jar and shake until sugar dissolves.

This salad is perfect for summer!

Ingredients

200g vermicelli bean thread noodles

3 cups leftover shredded cooked turkey or chicken

2 mangoes, sliced

1½ cups bean sprouts

1 Lebanese cucumber, peeled into thin ribbons

1 carrot, finely shredded with a julienne peeler

½ cup each fresh mint and coriander leaves

Lime & Chilli Dressing, to serve

LIME & CHILLI DRESSING

Place 2 tablespoons each fish sauce and lime juice, ⅓ cup sweet chilli sauce and 1 tablespoon brown sugar into a screw-top jar and shake until sugar dissolves.

Method

Bring a saucepan of water to the boil. Add noodles and cook for 2 minutes. Drain. Refresh under cold running water. Drain well and transfer to a bowl.

Add turkey, mango, bean sprouts, cucumber, carrot and herbs to the noodles. Drizzle over the dressing and toss gently to combine. Garnish with chopped peanuts or cashews, if desired.

That's Life

Ingredients

Method

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