This salad is tasty and is super-quick and easy to prepare.

Ingredients

• 400g cooked and shredded skinless turkey
• 200g thin cooked egg noodles
• Sunflower oil for shallow frying
• 1tsp dried chilli flakes
• 2tbs rice vinegar
• 2tsp sesame oil
• 2tbs peanut oil
• 1tbs honey
• 1 large sliced avocado
• 1 small bunch coriander leaves
• ¼ shredded red cabbage
• 250g halved cherry tomatoes

Instructions

1. Heat 2cm sunflower oil in a saucepan over medium-high heat and cook the noodles in two batches for 1-2 minutes until crisp. Drain on a paper towel and allow to cool.
2. Make the dressing by combining the sesame oil, vinegar, chilli flakes, honey and peanut oil in a bowl. Whisk to mix thoroughly and season to taste.
3. Combine turkey, cabbage, tomatoes, coriander and avocado in a bowl. Break noodles into clusters and add to salad. Drizzle over dressing and serve and enjoy straightaway.

Serves 4