Seafood cocktail platter
Assemble a seafood cocktail platter for a gathering. Everyone has their own idea of what makes a great prawn cocktail and here guests can create it themselves
Bang bang turkey noodle salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 2 blocks rice vermicelli noodles(about 200g in total)
- 1 tbsp sesame oilplus extra if needed
- ½ cucumberpeeled, halved, deseeded and chopped
- 2 carrotscut into thin strips or coarsely grated
- 400g cooked turkey meat(breast is best for this recipe), shredded
- 4 spring onionsfinely sliced on an angle
- large handful of coriander leaves
- large handful of salted peanutsroughly chopped
- 1 red chillihalved, deseeded and sliced
For the dressing
- 4 tbsp smooth or crunchy peanut butter
- 3 tbsp soy sauce
- 3 tbsp sriracha
- 1 tbsp sesame oil
- 1 limezested and juiced
Nutrition: Per serving
- kcal575
- fat20g
- saturates4g
- carbs50g
- sugars9g
- fibre6g
- protein45g
- salt2.8g
Method
step 1
To make the dressing, mash the peanut butter and soy sauce together to loosen, then whisk in the sriracha, sesame oil, lime zest and juice and 2 tbsp water. Set aside. The dressing can be made up to a day ahead, covered and kept at room temperature.
step 2
Tip the noodles into a heatproof bowl and pour over a kettleful of hot water. Leave to stand for 4-5 mins, or until just cooked but still retaining some bite. Drain well and tip into a large serving bowl. Toss in the sesame oil until well coated, adding a little more if needed, then leave to cool, tossing again once or twice so the noodles don’t stick together. The noodles can be prepared the day before and chilled until needed.
step 3
To assemble, add the cucumber, carrots, turkey, half the spring onions, the coriander, peanuts and chilli to the bowl with the noodles and toss everything together. Pour over the dressing and toss again until everything is evenly coated. Serve scattered with the remaining spring onions, chilli, coriander and peanuts.
