- 0:15 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Sweet, sour, salty and fragrant, this wonderful dinner is a fresh, gluten-free option for when you need dinner in a hurry. Enjoy!
Ingredients
- 1/3 cup lime juice
- 2 tablespoons fish sauce
- 1 tablespoon caster sugar
- 1 long red chilli, finely chopped
- 200g rice stick noodles
- 1 tablespoon vegetable oil
- 2 green onions, finely chopped
- 3 garlic cloves, crushed
- 400g turkey mince
- 1/2 small iceberg lettuce, coarsely shredded
- 2 carrots, coarsely grated
- 1 cup fresh mint leaves
- 1 1/2 cups bean sprouts, trimmed
- 2 tablespoons chopped roasted peanuts
Method
- Step 1Combine juice, fish sauce, sugar and chilli in a jug. Stir until sugar dissolves.
- Step 2Cook noodles following packet directions. Drain. Cool under cold running water. Drain.
- Step 3Heat oil in a large wok or frying pan over high heat. Stir-fry turkey, onion and garlic for 3-4 minutes or until cooked.
- Step 4Meanwhile, divide noodles, salad, carrot, mint and sprouts between 4 bowls. Top with turkey mixture. Sprinkle with peanuts. Drizzle over dressing.
Nutrition
2153 kj
Energy
17.8g
Fat Total
3.3g
Saturated Fat
4.2g
Fibre
37.4g
Protein
102mg
Cholesterol
1110mg
Sodium
7.7g
Carbs (sugar)
58.7g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Guy Bailey
- Publication: Taste.com.au
