Lemongrass turkey mince noodle salad

It is really important to cold-shock the noodles before adding back to the fragrant turkey mince, or everything will simply turn into mush.

This is a great quick meal, being able to get everything done in less than 30 mins.

Use any hard vegetables available, great for using up what is left in the fridge - just don’t overcook them, think al-dente!

Ingredients

  • 1 lemongrass stalk

  • 10 g fresh ginger, finely grated

  • 1 garlic clove, finely grated

  • 1 red chilli, finely chopped

  • 2 tbsp rice vinegar

  • 2 tsp fish sauce

  • 1 tbsp light soy sauce

  • 2 tsp sunflower oil

  • 250 g turkey breast mince

  • 150 g rice noodles

  • 1 carrot, coarsely grated

  • 100 g mangetout, sliced

  • Small handful mint leaves, chopped

  • Juice 1 lime

Directions

  • Put the lemongrass, ginger, garlic, chilli, rice vinegar, fish sauce and soy sauce in a small blender and whizz to a paste.

  • Heat the oil in a large deep frying pan over a medium heat, then add the turkey mince. Cook for 6 minutes, stirring regularly, until browned.

  • Meanwhile, cook the noodles according to the pack instructions, then drain and rinse with cold water.

  • Stir the paste into the turkey mince, then remove from the heat.

  • Add the noodles to the pan along with the carrot, mangetout, mint and lime juice. Toss well until thoroughly mixed, then serve.