Turkey, Avocado and Crunchy Noodle Salad

Turkey, avocado and crunchy noodle saladPhotography by Ben Dearnle


  • Sunflower oil, to shallow-fry
  • 200g cooked thin egg noodles
  • 1 teaspoon dried chilli flakes
  • 2 teaspoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 tablespoons peanut oil
  • 400g cooked turkey meat, skin discarded, shredded
  • 1 large avocado, sliced
  • 1 small bunch coriander, leaves picked
  • 1/4 red cabbage, shredded
  • 250g punnet cherry tomatoes, halved


Step 1  Heat 2cm sunflower oil in a saucepan over medium-high heat. Cook the noodles, in 2 batches, for 1-2 minutes until crisp, then drain on paper towel and set aside to cool.

Step 2  To make the dressing, place the chilli, sesame oil, vinegar, honey and peanut oil in a bowl and whisk to combine. Season.

Step 3  Combine turkey, avocado, coriander, cabbage and tomatoes in a bowl. Break up noodles into clusters and add to the salad. Drizzle over dressing and serve immediately.

Source:   Delicious. – 01 December 2014 , Page 142 – Recipe by Warren Mendes,

Link to recipe on taste.com.au