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Turkey with vermicelli cashew nut salad

Serves   4
Prep time: 20 mins
Cooking time: 15 mins

This delicious and easy vermicelli noodle cashew nut salad makes a great partner for leftover turkey.

  • Salads
  • Turkey
  • Lunch




  • Leftover roast turkey or chicken
  • ¼ packet glass noodles/vermicelli
  • ¼ cup roasted unsalted cashew nuts
  • Coriander
  • ¼ packet of mung beans
  • Snow pea shoots
  • 1 tsp sesame oil
  • 1 red chilli
  • 1 clove garlic
  • Juice of 1 lime
  • 1 star anise
  • 1 cinnamon quill
  • 3 cloves
  • Juice of 1 orange
  • 200ml soy sauce
  • 1.5 litres water
  • Juice of ½ a lemon


  1. Place the soy sauce, water, cinnamon quill, garlic cloves, star anise, orange, lime and ½ the red chilli in a large pot and bring to the boil. 
  2. Place chicken breast fillets into the stock and simmer gently for 8 – 10 minutes, or until breast is cooked.
  3. Once cooked, remove the chicken breasts from the stock and keep warm.
  4. To prepare the glass noodles, bring a large pot with water to the boil and cook for 2 minutes (no longer as the noodles will over cook). Refresh the noodles in ice cold water then drain well.
  5. Once the noodles are drained; mix with chopped coriander, mung beans, snow pea shoot, sliced ½ red chilli and sesame oil. Lastly mix in chopped roasted unsalted cashew nuts and season with cracked pepper & the juice of ½ a lemon.
  6. To serve: Place the glass noodles in the centre of a deep bowl and serve sliced cooked chicken breast on top. 

Wine suggestion: Sauvignon Blanc