Vietnamese Turkey And Cellophane Noodle Salad

Ingredients

For the Vietnamese dressing:

• 2 cloves garlic, peeled and minced
• 2 fresh long red chilies, seeded and finely diced
• 2 tablespoons finely minced ginger
• ¼ cup nam pla (fish sauce)
• Juice of 1 lime
• 2 tablespoons superfine sugar

For assembly:

• 2 ½ cups cooked cold turkey, cut into fine strips
• 6 ounces bean thread noodles
• 1 ½ cup sugar snap peas, trimmed
• 2 cups fresh bean sprouts
• 3 scallions, finely sliced crosswise
• 2 teaspoons peanut oil
• 1 teaspoon sesame oil
• ½ cup finely chopped cilantro leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    382 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 22 grams protein; 63 milligrams cholesterol; 1505 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Prepare Vietnamese dressing: In a small bowl, combine all the dressing ingredients and 1/4 cup cold water. Mix well. Cover and refrigerate until needed, up to 1 week.
2. Place a kettle or pot of water over high heat to bring to a boil. In a small bowl, combine turkey with 1/2 cup of Vietnamese dressing; mix well. Place noodles in a heat-proof bowl and cover with boiling water; allow to sit until rehydrated, about 10 minutes. Meanwhile, combine peas and sprouts in a colander, and pour boiling water over them; drain, rinse in cold water until chilled, and drain again. Drain noodles, rinse in cold water until chilled, and drain again.
3. In a large bowl, combine drained noodles, turkey strips, scallions, peas and sprouts. Add peanut oil, sesame oil and 2 tablespoons more of Vietnamese dressing. Toss gently until mixed. Arrange on a large serving platter, and top with chopped cilantro. If desired, add more dressing to taste. Serve cold.