• 6 tbsp crunchy (or smooth) peanut butter
  • 1 tbsp sweet chilli sauce
  • 2 tbsp dark soy sauce plus extra to serve
  • 125g thin rice noodles
  • 200g cooked turkey breast shredded
  • 1 small iceberg lettuce shredded
  • 1 large carrot cut into matchsticks or grate
  • 1/2 small cucumber halved, deseeded cut into matchsticks
  • 4 spring onions shredded


  • STEP 1
    Spoon the peanut butter, sweet chilli and soy sauces into a bowl. Stir in 4 tbsp boiling water and combine well - the sauce should be quite runny. Soak noodles in boiling water according to packet instructions.
  • STEP 2
    Gently toss the remaining ingredients in a serving bowl, drain the noodles and toss through the salad. Drizzle over the peanut sauce, serve immediately with extra soy sauce either splashing over salad or for dipping.

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