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    Turkey larb with rice noodles and lime

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    Turkey larb with rice noodles and lime

    This deliciously zingy Southeast Asian salad is also low in fat.

    • Gluten Free
    • Preparation time: 20 minutes, plus soaking
    • Cooking time: 10 minutes
    • Total time: 30 minutes, plus soaking

    Serves: 4


    200g thin dried rice noodles
    1 small red chilli, deseeded and thinly sliced
    2 carrots, cut into matchsticks
    1 red onion, halved and sliced
    1 tbsp vegetable oil
    400g essential Waitrose British turkey breast and thigh mince
    handful coriander leaves
    handful mint leaves


    3 essential Waitrose limes, juice (about 125ml)
    1 garlic clove, crushed
    20g fresh root ginger, finely grated
    1½ tbsp fish sauce
    1½ tbsp light brown soft sugar


    1. Put the noodles in a bowl, pour over a kettle of just-boiled water and set aside for 10 minutes while you prepare everything else. When the noodles are soft but still have a little bite, drain well, and put in a large bowl with the chilli, carrot and onion. Mix the dressing ingredients in another bowl with ½tbsp water; set aside. 

    2. Heat the oil in a non-stick frying pan or wok over a high heat until hot. Add the turkey and sear so it browns nicely and breaks into chunks. Once the meat is cooked through – after about 5-8 minutes – add it to the bowl with the noodles, pour over the dressing and mix well.

    3. Toss through most of the herbs, transfer the salad to a large platter, then scatter over the remaining herbs before serving.


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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more


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