This is a noodles and meat variation on the Gado Gado salad, with a peanut dressing. From Good Food, December 2005. Another recipe from Ainsley Harriott, who in the same article posited the wacky Asian Fish with butter. This looks a bit more ethnically traditional, and would be a tasty way of using up cooked turkey. 4 portions at 351 calories per serving.
- 6 tbsp crunchy peanut butter
- 1 tbsp sweet chilli sauce
- 2 tbsps dark soy sauce
- 125 gms thin rice noodles
- 8 oz cooked turkey breast, shredded
- 1 small iceberg lettuce, shredded
- 1 large carrot, matchsticked
- Half small cucumber, halved, deseeded, matchsticked (doesn't say peeled)
- 4 spring onions, shredded
Put the peanut butter in a bowl and add the chilli and soy sauce. Stir in 4 tbsps boiling water until well combined and runny.
Soak the noodles as per packet instructions, drain.
Toss everything together, drizzle the sauce over. Serve with extra soy if you like.
It's the same method of making the peanut sauce as in the Gado Gado, but more simplistic – no fish sauce, no lime juice. If you weren't having anything else with it, you could add some extra calories with some fresh roasted peanuts. And I think a chilli-garlic sauce instead of the sweet chilli would make it a bit more interesting. When I've had Bang Bang in yer bog-standard Chinese restaurant, it's usually served as a tossed salad with the meat neatly laid on top and then the sauce.