We’ve all had the standard leftover turkey recipes, like soups or casseroles. But this cold noodle bowl is a fun change of pace! Rice noodles are tossed with a gochujang dressing as well as leftover turkey, fresh mango, avocado, and peanuts. It’s a great way to transform those holiday extras into something completely different than the original meal.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Rice noodles – You can use regular rice noodles or brown rice noodles; whatever you prefer. As you can see, brown rice noodles were on clearance the day I shopped for this recipe – whoop whoop.
- Gochujang – This is a Korean chili paste that also typically contains glutinous rice and fermented soybeans. It typically has some heat (the spice level can vary by brand) and a lot of concentrated flavor. You can find it at Asian supermarkets, as well as many mass-market grocery stores these days. I can buy it at Walmart near me.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very simple to throw together!
Start by making the dressing – whisk together the lime juice, gochujang, sesame oil, maple syrup, soy sauce, and ginger. Set that aside for now.
Cook the rice noodles according to the package. For example, for brown rice noodles, you’ll generally boil water and cook the noodles for 3-5 minutes, then drain and run under cold water.
Meanwhile, add the rest of the noodle ingredients to a big mixing bowl – the turkey, mango, cucumber, avocado, cilantro, and peanuts.
When the noodles are done, add ‘em to the mixing bowl and pour the dressing on top.
Use some tongs to toss the ingredients and coat everything well.
Portion out the noodles and enjoy! Note that the add-ins like the turkey and mango will want to sink to the bottom of the mixing bowl, so just make sure to divy those up evenly too between each bowl.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
According to the USDA, leftover turkey should be refrigerated and consumed within 4 days.
Store this salad in the refrigerator for up to 4 days from the time the turkey was originally cooked. For example, if you made this recipe 2 days after your turkey was cooked, you should eat any leftovers within another 2 days.
Cold noodle bowls do not freeze well; it’s best to make this recipe and eat it fresh.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and egg free.
This recipe does contain soy and wheat (both in the soy sauce and gochujang), as well as peanuts (in the chopped peanuts). If you need to modify, here are some suggestions:
- To make soy-free: Because soy is a key ingredient in gochujang, it will be difficult to make this recipe as written. The best substitutions will be finding a different type of chili paste that does not contain soy (check labels) and substituting coconut aminos in place of the soy sauce.
- To make wheat/gluten free: Use tamari (instead of soy sauce) and look for a brand of gochujang that does not contain wheat.
- To make peanut free: If you can tolerate tree nuts, you could top with cashews instead. Or, to make fully nut free, simply omit the nuts.
More Leftover Turkey Ideas
If you’re looking for more recipes to use up that holiday turkey, be sure to give one of these a try:
- Leftover turkey shakshuka
- Leftover turkey curry
- Leftover turkey chili (skip any toppings that don’t fit your dietary needs)
- Leftover turkey salad
I hope you enjoy this recipe! It’s been a favorite of my husband when we have leftovers, because it’s an easy lunch to bring to work – no microwave necessary.
If you get a chance to try it, feel free to leave a recipe rating or comment below.
Cold Noodle Bowls with Leftover Turkey
Ingredients
For the dressing:
- 3 tbsp lime juice
- 3 tbsp gochujang (if you’re not sure of the spice level, start with 2 tbsp)
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 2 tsp minced fresh ginger
For the noodle bowls:
- 8 oz dry rice noodles
- 2 cups leftover shredded or chopped turkey
- 1 mango, diced
- 1 medium cucumber, peeled and thinly sliced
- 1 avocado, peeled, pitted, and chopped
- ⅓ cup chopped fresh cilantro
- ⅓ cup chopped roasted peanuts
Instructions
-
Prepare the ingredients for the dressing. In a small bowl, whisk together the lime juice, gochujang, sesame oil, maple syrup, soy sauce, and ginger. Set aside for now.
-
Cook the rice noodles according to package instructions. Drain and rinse with cold water.
-
Meanwhile, in a large mixing bowl, combine turkey, mango, cucumber, avocado, cilantro, and peanuts.
-
Add the noodles to the bowl and pour the dressing over the top. Toss the ingredients to coat evenly in the dressing.
-
Portion into bowls and serve cold. Enjoy!
Recipe Notes
- For the purposes of the nutrition analysis below, I assumed use of leftover turkey breast. Other parts of the turkey may slightly change the nutrition facts.
- Gochujang brands vary widely in sodium content; actual sodium in this recipe may be higher than listed below.
- The noodles may dry out if left in the fridge for a few days; in this case simply add a splash of soy sauce, lime juice, and/or gochujang when ready to serve.
Nutrition analysis (approximate per serving): 464 calories, 15 g fat, 2.5 g saturated fat, 470 mg sodium, 60 g carbohydrate, 6 g fiber, 15.5 g sugar, 23.5 g protein, Vitamin D: 1%, Calcium: 3%, Iron: 8%, Potassium: 13%
Please pin this post to share with others!
