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Green bean & turkey laab with rice noodles
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1 tbsp sunflower oil
200g pack trimmed fine green beans, cut into 3cm pieces
300g pack turkey breast mince
1 green Thai chilli, finely chopped
1 lemongrass stalk, finely sliced
2 kaffir lime leaves, finely shredded
1 shallot, finely sliced
1 clove garlic, crushed
2 tsp fish sauce
275g pack fresh rice noodles
2 tsp maple syrup
1 lime, juice of
160g cucumber, finely sliced
1. Heat 1 tsp oil in a frying pan over a high heat. Add the beans and stir fry for 3-4 minutes until tender and golden in places. Tip onto a plate and set aside. Meanwhile, in a mixing bowl, mix the turkey, chilli, lemon grass, lime leaves, shallot, garlic and 1 tsp fish sauce.
2. Return the pan to the heat and add another 1 tsp oil. Stir fry the turkey mix for another 5-6 minutes until completely cooked through and golden in places. Tip in the beans and stir together, adding a little water to loosen if needed.
3. Heat the noodles according to the pack instructions and toss with the remaining fish sauce, 1 tsp oil, the maple syrup and lime juice. Divide between two plates and top with the turkey, green beans and sliced cucumber.
Cook’s tip Try one of our Cooks’ Ingredients Thai Herb Kits for this recipe. Find them with the fresh herbs – they contain lime leaves, garlic, lemongrass, Thai chillies, coriander and Thai basil. Toss herbs from the pack through the laab before serving.
Typical values per serving:
2 of your 5 a day; low in saturated fat.
This recipe was first published in March 2020.