Bang‑Bang Turkey Noodle Salad

• rice vermicelli noodles↗2 блоки blocks

  (approximately 200 g total)

• sesame oil↗1 ст. л. tbsp

  plus extra if needed

• cucumber↗½ шт. pcs

  peeled, halved, seedless, sliced

• carrot↗2 шт. pcs

  sliced into thin strips or coarsely grated

• cooked turkey meat400 г g

  (best to use fillet), sliced into strips

• green onion↗4 шт. pcs

  thinly sliced on a diagonal

• coriander leaves↗велика жменя
• salted peanuts↗велика жменя

  roughly chopped

• red chili↗1 шт. pcs

  halved, seedless, sliced

• smooth or crunchy peanut butter4 ст. л. tbsp
• soy sauce↗3 ст. л. tbsp
• sriracha↗3 ст. л. tbsp
• sesame oil↗1 ст. л. tbsp
• lime↗1 шт. pcs

  zest and juice

Step-by-step instructions

1. 1

   For the dressing, soften the peanut butter with soy sauce, then whisk in the sriracha, sesame oil, lime zest and juice, and 2 tbsp water. Set aside. The dressing can be made a day ahead, covered, and kept at room temperature.

2. 2

   Transfer the rice vermicelli noodles to a heat‑proof bowl and pour hot water over them (about the volume of a kettle). Let stand for 4‑5 minutes until softened but still slightly al dente. Drain well, then move to a large serving bowl, drizzle with sesame oil and toss thoroughly; add more oil if needed. Allow the noodles to cool, tossing again to prevent sticking. The noodles can be prepared a day ahead and stored in the refrigerator.

3. 3

   Assemble the salad: to the bowl of noodles add cucumber, carrot, turkey, half the green onion, coriander leaves, roughly chopped peanuts, and sliced red chili; toss thoroughly. Drizzle with the prepared dressing and toss again until all ingredients are evenly coated. Serve, garnished with remaining green onion, chili, coriander, and peanuts.