Name: Grilled Turkey Rice Noodle Bowl
Prep time: 20 min
Cook time: 20 min
Ingredients: 400g boneless, skinless turkey breast; 1 tsp baking soda; 3 tbsp chopped onion; 3 cloves garlic, minced; ⅓ cup brown sugar; ⅓ cup fish sauce; 2 tbsp light soy sauce; 1 tsp cornstarch; 2 tbsp canola oil; 1 cup hot water; ½ cup white sugar; ½ cup lime juice; ⅓ cup fish sauce; 2 cloves garlic, minced; 500 g rice noodles, thin; 4 cups of lettuce, chopped; 1 cup cilantro, chopped; 4-6 perilla leaf, chopped; ½ cup quick pickled radishes (optional); ½ cup cup of nuoc cham (optional)

Grilled BC turkey breast over rice noodles with fresh lettuce, cilantro, perilla, and nuoc cham dipping sauce

Grilled Turkey Rice Noodle Bowl

Xiao Wang

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Prep Time 20

Cook Time 20

Course Lunch

Ingredients

For the Turkey

400g boneless, skinless turkey breast
1 tsp baking soda
3 tbsp chopped onion
3 cloves garlic, minced
⅓ cup brown sugar
⅓ cup fish sauce
2 tbsp light soy sauce
1 tsp cornstarch
2 tbsp canola oil

For the Nuoc Cham Sauce

1 cup hot water
½ cup white sugar
½ cup lime juice
⅓ cup fish sauce
2 cloves garlic, minced

For the Bowls

500 g rice noodles, thin
4 cups of lettuce, chopped
1 cup cilantro, chopped
4-6 perilla leaf, chopped
½ cup quick pickled radishes (optional)
½ cup cup of nuoc cham (optional)

Instructions

Into a FoodSaver®’s Preserve and Marinate Containers, add sliced turkey breast, baking soda, chopped onion, minced garlic, brown sugar, fish sauce, soy sauce, cornstarch and canola oil. Set to Marinate Mode and seal using the FoodSaver® Cordless Handheld Vacuum Sealer. Let marinate for 12 minutes in the fridge.
While the turkey marinates, make the Nuoc Cham sauce by combining hot water, white sugar, lime juice, fish sauce and minced garlic in a jar. Shake to thoroughly mix and set aside.
Grill the turkey breast until the internal temperature reaches 165°F.
Cook the rice noodles according to packaging and run under cold water.
Slice the cooked turkey breast.
Assemble bowls with rice noodles, chopped lettuce and cooked turkey breast. Top with cilantro, perilla leaf, pickled radish and 1-2 tbsp of nuoc cham.