| | Turkey, avocado and crunchy noodle salad
Turkey, avocado and crunchy noodle salad
31 August 2019
Turkey, avocado and crunchy noodle salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Heat 2cm sunflower oil in a saucepan over medium-high heat. Cook the noodles, in 2 batches, for 1-2 minutes until crisp, then drain on paper towel and set aside to cool.
  2. To make the dressing, place the chilli, sesame oil, vinegar, honey and peanut oil in a bowl and whisk to combine. Season.
  3. Combine turkey, avocado, coriander, cabbage and tomatoes in a bowl. Break up noodles into clusters and add to the salad. Drizzle over dressing and serve immediately.
Time for preparing:
3 min.


  • Sunflower oil, to shallow-fry
  • 200g cooked thin egg noodles
  • 1 teaspoon Masterfoods Chilli Flakes
  • 2 teaspoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 tablespoons peanut oil
  • 400g leftover cooked turkey, skin discarded, shredded
  • 1 large avocado, sliced
  • 1 small bunch coriander, leaves picked
  • 1/4 red cabbage, shredded
  • 250g punnet cherry tomatoes, halved