Turkey noodle salad with creamy peanut dressing

Serves: 4 - Time:

Turkey noodle salad with creamy peanut dressing

Turkey is the favoured meat here purely because I am making this salad with a view to using up the Christmas leftovers. At any other time of the year I make it with cold chicken left over from a Sunday roast. The peanut dressing is the thing which really makes this salad. It may look like an impossibly long list of ingredients but it takes minutes to make. I cut the vegetables with the julienne blade on a mandolin which is super quick. What you add to the noodles can be whatever you might have in the fridge although I would suggest some vegetables with a bit of bite-radishes, celery, shredded Chinese leaf.


  • For the peanut dressing
  • 1 teaspoons oil
  • 1 echalion shallot, peeled and finely chopped
  • 1cm piece root ginger, peeled and grated
  • 1 garlic clove, peeled and crushed
  • 5 heaped tablespoons smooth peanut butter
  • 160ml can coconut cream
  • 2 ½ teaspoons brown sugar
  • 2 teaspoons sriracha
  • 2 teaspoons lime juice
  • 1 teaspoon Thai fish sauce
  • 1 teaspoon soy sauce
  • For the salad
  • 100g wholegrain rice vermicelli
  • ½ cucumber, cut into julienne strips
  • 2 carrots, peeled and cut into julienne strips
  • 3 spring onions, trimmed and finely chopped
  • 1 avocado, halved, stoned and the flesh chopped into small pieces
  • 500g turkey (or chicken), cut into chunks
  • 2 tablespoons finely chopped coriander
  • 1 tablespoon roughly torn basil leaves
  • A sprinkle of toasted sesame oil
Turkey noodle salad with creamy peanut dressing


  1. Heat the oil in a saucepan and cook the shallot, ginger and garlic for 6-8 minutes until soft but not coloured. Add the peanut butter and coconut cream and stir until smooth. Stir in the remaining dressing ingredients along with 4 tablespoons hot water. Take off the heat and leave at room temperature. You may need to add a little bit more water once the dressing has cooled-you are looking for a thick double cream consistency.
  2. Put the noodles in a large bowl and pour over boiling water. Leave for 3-4 minutes (or according to packet instructions), drain and refresh under cold running water. Drain well.
  3. Put the noodles in a large bowl and stir in the remaining ingredients. Mix everything really well. Serve the salad with the dressing- I prefer to serve the dressing for people to help themselves rather than coat the noodles and vegetables.   
Turkey noodle salad with creamy peanut dressing