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Five Spice Turkey Rice Noodle Salad
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Description
Five Spice Turkey Rice Noodle Salad is loaded with fresh vegetables and herbs and tossed with a tangy, spicy chile-lime vinaigrette.
Ingredients
- 1 teaspoon Five Spice Powder
- ½ teaspoons Brown Sugar
- ½ Tablespoons Soy Sauce
- ½ Tablespoons Canola Oil
- 1 cup Cooked Turkey, Shredded
- 8 ounces, weight Rice Noodle
- ½ cups Shredded Carrot
- ½ cups Bell Pepper, Thinly Sliced
- ½ cups Cucumber, Thinly Sliced
- ½ cups Mint
- ½ cups Cilantro
- ¼ cups Crushed Peanuts, For Garnish
- FOR THE VINAIGRETTE:
- 2 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Brown Sugar
- 3 Tablespoons Lime Juice
- ½ teaspoons Chile-garlic Powder
Preparation
In a small bowl, whisk together five spice powder, soy sauce, brown sugar and vegetable oil until sugar dissolves. Add turkey and toss to combine. Set aside.
Bring a pot of water to a boil. Add rice noodles and remove from heat. Allow to sit for 8–10 minutes or until noodles have softened. Drain and rinse well, then add to a large bowl.
Add turkey, carrot, bell pepper, cucumber, mint and cilantro to bowl and toss with noodles.
To make chile-lime vinaigrette, combine rice wine vinegar, fish sauce, brown sugar, lime juice and chile-garlic sauce in a bowl and whisk until sugar dissolves. Toss vinaigrette with rice noodle salad. Top with peanuts before serving.
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