House of Asia > Recipes > Thai Turkey and Mung Bean Noodle Salad

Thai Turkey and Mung Bean Noodle Salad

30 min

1 serving

spicy

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Serve your guests with this unique Thai rice noodle salad with turkey. It's light, refreshing, and perfect for evening gatherings.

Pasta Vegetables Thailand 15-30 minutes

Ingredients

20 gr Gluten-Free Mung Bean Vermicelli Pasta from House of Asia

100 g ground turkey meat

Marinade:

1 tablespoons House of Asia Soy Sauce

0,5 tablespoons Oyster sauce House of Asia

A handful of previously blanched kale

1/4 red onion, sliced

2 stalks of celery, cut into small pieces

5 cherry tomatoes, cut in half

1 tablespoon chopped spring onions

1 tablespoon chopped cilantro

¼ large chili pepper, sliced

1 tablespoon of roasted peanuts

SOS:

1 spoon House of Asia Gluten-Free Fish Sauce

1 tablespoon olive oil

1 tablespoon lime juice

1 tablespoon chopped cilantro

1/2 tablespoon of honey

A method of preparing

1. Prepare the pasta according to the instructions on the package, then rinse with cold water and cut into smaller pieces.

2. In a bowl, combine the marinade ingredients and place the turkey in it (it's best to do this the day before). Then, place the turkey in boiling water, cook for 5 minutes, drain, and transfer to a bowl.

3. Remove the stems from the kale, blanch it in boiling water for 3 minutes, then transfer it to a bowl of iced water. Then, place it on a paper towel and drain thoroughly.

4. Prepare the sauce by mixing all the ingredients together.

5. Place the tomatoes, onion and celery in the bowl with the meat, add the previously prepared sauce, kale, nuts and mix well, then sprinkle with spring onions and coriander.