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Turkey, avocado and crunchy noodle salad

Name: Turkey, avocado and crunchy noodle salad
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 4
Ingredients: Sunflower oil, to shallow-fry; 200g cooked thin egg noodles; 1 teaspoon dried chilli flakes; 2 teaspoons sesame oil; 2 tablespoons rice vinegar; 1 tablespoon honey; 2 tablespoons peanut oil; 400g cooked turkey meat, skin discarded, shredded; 1 large avocado, sliced; 1 small bunch coriander, leaves picked; 1/4 red cabbage, shredded; 250g punnet cherry tomatoes, halved

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Turkey, avocado and crunchy noodle salad

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by Warren Mendes

delicious. team

Oct 03, 2015

Leftover Christmas turkey gets a tasty makeover in this vibrant and crunchy salad.

Sunflower oil, to shallow-fry
200g cooked thin egg noodles
1 teaspoon dried chilli flakes
2 teaspoons sesame oil
2 tablespoons rice vinegar
1 tablespoon honey
2 tablespoons peanut oil
400g cooked turkey meat, skin discarded, shredded
1 large avocado, sliced
1 small bunch coriander, leaves picked
1/4 red cabbage, shredded
250g punnet cherry tomatoes, halved

Method

1.

Heat 2cm sunflower oil in a saucepan over medium-high heat. Cook the noodles, in 2 batches, for 1-2 minutes until crisp, then drain on paper towel and set aside to cool.
2.

To make the dressing, place the chilli, sesame oil, vinegar, honey and peanut oil in a bowl and whisk to combine. Season.
3.

Combine turkey, avocado, coriander, cabbage and tomatoes in a bowl. Break up noodles into clusters and add to the salad. Drizzle over dressing and serve immediately.