Bang Bang Turkey Noodle Salad

Ingredients:

• 200g rice vermicelli noodles
• 1 tbsp sesame oil
• ½ cucumber, peeled, halved, deseeded and chopped
• 2 carrots, cut into thin strips or coarsely grated
• 400g cooked turkey meat, shredded
• 4 spring onions, finely sliced
• large handful of coriander leaves
• large handful of salted peanuts, roughly chopped
• 1 red chili, halved, deseeded and sliced
• 4 tbsp smooth or crunchy peanut butter
• 3 tbsp soy sauce
• 3 tbsp sriracha
• 1 tbsp sesame oil
• 1 lime, zested and juiced

Instructions:

• To make the dressing, stir the peanut butter and soy sauce together, 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.
• Add the noodles into a heatproof bowl and pour boiling water to cover. Leave to stand for 4-5 mins, or until just cooked but still retaining some bite. Drain well and add 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.
• To assemble, add the cucumber, carrots, turkey, half the spring onions, the coriander, peanuts and chili to the bowl with the noodles and toss everything together. Pour over the dressing and toss again until everything is evenly coated. Serve with the remaining spring onions, chili, coriander and peanuts.