Vietnamese-Inspired Turkey Rice Noodle Bowl with Nuoc Cham Dressing

This bright, fresh bowl combines lean ground turkey with rice noodles in a tangy Vietnamese-inspired dressing. Loaded with crisp cucumbers, pickled carrots, and fresh mint, it delivers 25g protein per serving. Quick-cooking ingredients make this ideal for busy nights while offering restaurant-quality flavors.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb lean ground turkey (93% lean)
• 8 oz brown rice noodles
• 1 cup shredded carrots (quick-pickled in rice vinegar)
• 1 cup thinly sliced cucumber
• 1/4 cup chopped fresh mint
• 1/4 cup chopped cilantro
• 1/4 cup crushed roasted peanuts
• 2 tbsp avocado oil
• 3 cloves minced garlic
• 1 tbsp fresh grated ginger
• FOR NUOC CHAM DRESSING:
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp coconut sugar
• 1 tbsp rice vinegar
• 1 minced red chili
• 1 tsp minced garlic

Instructions

1. Whisk nuoc cham dressing ingredients in small bowl until sugar dissolves. Set aside.
2. Cook rice noodles per package instructions. Rinse under cold water and drain.
3. Quick-pickle carrots by tossing with 2 tbsp rice vinegar while preparing other ingredients.
4. Heat avocado oil in skillet over medium-high. Add garlic and ginger, sauté 30 seconds.
5. Add ground turkey, breaking into crumbles. Cook 6-8 minutes until browned.
6. Divide cold noodles among bowls. Top with turkey, pickled carrots, cucumber, and fresh herbs.
7. Drizzle generously with nuoc cham dressing.
8. Garnish with crushed peanuts and extra chili slices.
9. Serve immediately with extra dressing on the side.

Chef's Note

Don't overcook the turkey - remove from heat when just cooked through to keep it tender. The residual heat will finish it.

Make-Ahead Tips

Store components separately: dressing (3 days), cooked turkey (3 days), pickled carrots (1 week).

Substitutions

Chicken or tofu for turkey, almond butter instead of peanuts, zucchini noodles for rice noodles.