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Turkey & Fresh Cilantro Noodle Salad

  • Ground
  • Lunch
  • Dinner
  • Potluck
  • Entertaining
  • Everyday
  • Skillet
  • 30 minutes to an hour

Fresh and colourful, this salad is perfect to bring to a potluck or family gathering. Look for 1/8 inch (3 mm) width rice noodles for the best texture.

Prep Time

25 minutes

Cook Time

8 minutes

Print Recipe

Ingredients

  • 1/2 pkg (200-227 g) rice noodles
  • 1 tsp (5 mL) sesame oil
  • 8 oz (227 g) extra lean ground Ontario turkey
  • 1 bunch green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 1 pint grape tomatoes, halved
  • 1 large carrot, shredded
  • 1/4 cup (60 mL) each of sodium reduced soy sauce and seasoned rice vinegar

Instructions

  • In pot of boiling salted water, cook noodles for 1 minute, stirring until softened. Drain well and rinse with cold water. Drain again and place in large bowl; toss with oil.
  • In large nonstick skillet, cook turkey, onions, garlic, and half of the cilantro over medium high heat for about 8 minutes or until no longer pink; set aside.
  • Add turkey mixture to noodles and toss to combine. Stir in tomatoes, carrot, remaining cilantro, soy sauce, and rice vinegar and toss to combine well.
  • Per serving (based on 1/6 of recipe): About 232 cal, 10 g pro, 4 g total fat (1 g sat fat), 39 g carb, 3 g fibre, 25 mg chol, 423 mg sodium. %RDI: iron 12%, calcium 3%, vit A 11%, vit C 35%

Chef's Tips

  • For added kick to this salad, stir in ½ tsp (2 mL) Asian chili sauce or hot pepper sauce with the soy sauce and vinegar.
  • There are varying package sizes of noodles, 400 and 454 g are most common. Look for the 1/8 inch (3 mm) width noodles for best results.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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