It took me a while to find rice noodles when I started my gluten free journey. This was partly because I didn’t know that noodles could be made out of rice and partly because they were in an area of the supermarket that I didn’t use much. I substitute them for pasta but they are equally as good cold as they are in this recipe.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 pound of ground turkey
4 oz. rice noodles
1 x corn on the cob
1 large carrot – peeled and grated
1 bunch of scallions – finely chopped
Handful of unsalted peanuts
1 tbsp. cilantro + a little extra for garnish – finely chopped
Place oil in a frying pan and when sizzling add the ground turke y. Let it brown a little then turn down the heat and let the turkey cook through fully. Let the turkey cool.
Pour boiling water over the noodles, leave for 3 minutes, drain and let cool, then put in a large mixing bowl.
Add the rest of the ingredients, pour over the dressing and mix well together.
1 tbsp. gluten free soy sauce (available to buy on my ‘Shop’ page)
1 tsp. fish sauce
Juice of 1 lime
1 x 2 inch piece of ginger – grated
2 tbsp. olive oil
1 tbsp. sesame oil (if you don’t have it, make it 3 tbsp. of olive oil)
Place all ingredients in a small mixing bowl and whisk together.