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Cold Noodle Bowls with Leftover Turkey
These leftover turkey noodle bowls are easy to make and completely transform your Thanksgiving leftovers!
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 5 servings
Calories 464 kcal
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
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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.
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Cook the rice noodles according to package instructions. Drain and rinse with cold water.
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Meanwhile, in a large mixing bowl, combine turkey, mango, cucumber, avocado, cilantro, and peanuts.
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Add the noodles to the bowl and pour the dressing over the top. Toss the ingredients to coat evenly in the dressing.
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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%