Rice Noodles with Coconut Turkey, Lime and Crispy Herbs

Instructions

1. 1

   1. Place the rice noodles in a large bowl and cover with very hot water, about 160°F/70°C. Soak for 6 to 8 minutes until flexible but not mushy; drain and set aside.

2. 2

   2. Meanwhile, in a small bowl, whisk together the coconut milk, 2 tablespoons (30 ml) of the soy sauce, lime juice, lime zest, brown sugar, and red pepper flakes. Set the sauce aside.

3. 3

   3. Heat a wok or large skillet over medium-high heat for 1 minute. Add the neutral oil and sesame oil. Stir in the white parts of the scallions, garlic, and ginger, and cook for 30 seconds until fragrant.

4. 4

   4. Add the ground turkey and salt. Cook for 5 to 6 minutes, breaking it up with a spatula, until well browned and it reaches a safe internal temperature of 165°F/74°C.

5. 5

   5. Add the red bell pepper and carrot. Stir-fry for 2 to 3 minutes so they become tender-crisp. Add the remaining 1 tablespoon (15 ml) soy sauce and toss well.

6. 6

   6. Pour the coconut-lime sauce into the pan and cook for 1 to 2 minutes over medium heat, until it gently simmers and thickens slightly.

7. 7

   7. Add the drained noodles and toss with tongs for 1 to 2 minutes, until fully coated in sauce and heated through.

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   8. Turn off the heat and add the green parts of the scallions, cilantro, basil, and roasted peanuts. Toss once more and adjust salt if needed.

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   9. Serve immediately, with a little extra lime zest or a few extra drops of lime juice if you want a brighter finish.