Warm turkey meatball noodle salad

Name: Warm turkey meatball noodle salad
Yield: Serves 4
Ingredients: 500g turkey thigh mince (2 per cent fat); 1 medium free-range egg white; 4 spring onions, finely chopped; ½ tsp chinese five-spice powderApple-converted-space; Handful fresh coriander, stalks chopped, leaves reserved; ½ tsp fish sauce; ¼ tsp crushed black pepper; Frylight cooking oil spray; 4 little gem lettuces, leaves separated; ½ cucumber, halved lengthways, seeds removed and sliced into half-moons; 380g pack Barenaked Noodles (contains 250g noodles, from Sainsbury’s and Morrisons)Apple-converted-space; Handful fresh mint leaves, radishes chopped into matchsticks; For the dressingApple-converted-space; Finely grated zest and juice 2 limes; ½ tsp toasted sesame oil; ½ tsp grated fresh ginger; 1 red or green chilli, finely sliced or chopped

Published: 15 Jan 19
Updated: 9 Oct 24

Test kitchen approved

Try our recipe for homemade turkey meatballs served with noodles, greens and a zingy citrus-ginger dressing. It’s perfect for those looking to save on calories but not willing to compromise on flavour.

Check out more filling salad recipes.

Serves 4
Hands-on time 35 min

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Ingredients

500g turkey thigh mince (2 per cent fat)
1 medium free-range egg white
4 spring onions, finely chopped
½ tsp chinese five-spice powder
Handful fresh coriander, stalks chopped, leaves reserved
½ tsp fish sauce
¼ tsp crushed black pepper
Frylight cooking oil spray
4 little gem lettuces, leaves separated
½ cucumber, halved lengthways, seeds removed and sliced into half-moons
380g pack Barenaked Noodles (contains 250g noodles, from Sainsbury’s and Morrisons)
Handful fresh mint leaves, radishes chopped into matchsticks

For the dressing

Finely grated zest and juice 2 limes
½ tsp toasted sesame oil
½ tsp grated fresh ginger
1 red or green chilli, finely sliced or chopped

Method

Put the turkey mince, egg white, spring onions, chinese five-spice, coriander stalks, fish sauce and black pepper in a bowl, then use your hands to mix together. Season with a pinch of salt, then shape into 20 equal-size balls.
Heat a large non-stick frying pan and spray its cooking surface with Frylight. Cook the meatballs, turning, until browned and cooked through (10-12 minutes). Do this in 2 batches to avoid crowding the pan.
Divide the little gem leaves among 4 plates and top with the cucumber. Drain the noodles, then arrange on top with the meatballs and scatter with the reserved coriander, mint and chopped radishes.
Mix the lime zest and juice, sesame oil, ginger, chilli and some salt in a small bowl, then drizzle over the salad. Serve straightaway.

Recipe from October 2018 Issue

Nutrition

Nutrition: per serving

Calories: 248kcals
Fat: 1.1g (0.8g saturated)
Protein: 49.4g
Carbohydrates: 3.5g (3g sugars)
Fibre: 4.6g
Salt: 0.4g

delicious. tips

Open-freeze the uncooked meatballs on a tray, then transfer to a freezer bag and keep in the freezer for up to 1 month.
These noodles are made from konjac, an Asian plant with a starchy, edible root/corm. It’s high in fibre and is almost calorie free. The noodles are ready cooked and come packed in water.

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