Poultry: Asian Noodle Salad

Asian Noodle Salad


  • 1 tbsp. peanut oil
  • 2 clove of garlic, pressed
  • saltwater, boiling
  • 2 red chilli, insides removed, finely chopped
  • 100 g bean sprouts
  • 2 tbsp. dark soy sauce
  • 2 tomatoes, cut into small cubes
  • 4 tbsp. soy sauce
  • 2 lime ', rinsed with hot water
  • 2 tbsp. dark sesame oil (Lee Kum Kee)
  • 1 tbsp. honey
  • 125 g wide rice noodles
  • a little coriander, to garnish
  • 4 thin turkey cutlets cut in half lengthways if necessary, and then across into 7-mm-wide strips
  • 3 stick lemon grass, core of the vegetable finely chopped
Order the ingredients from COOP@home


Mix all the ingredients together well in a large bowl.

Cook the rice noodles for approx. 5 mins. in boiling water, rinse under cold water and drain. Shortly before serving, combine the noodles, tomatoes, sprouts and coriander with the dressing. Heat the oil in a non-stick frying pan. Stir fry the meat in batches for approx. 2 mins. Remove the pan from the hob, return the meat to the pan, stir in the lemongrass and soy sauce, combine the meat with the salad and arrange on the plates. Garnish the Asian noodle salad with a little coriander.


  • Poultry
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 4 people
  • Nutrition 434 Kcal