Turkey Bang Bang Salad with Udon Noodles

Turkey Bang Bang Salad with Udon NoodlesBrian Clarke and Harry Weir

The flavours in this dish are clean and nourishing - serve it cold. The sesame dressing can be used as a great dipping sauce.

Serves 2


For the sesame dressing

  • 50g white sesame paste or tahini
  • 25g honey
  • 30ml grain vinegar
  • 40ml Kikkoman soy sauce

For the turkey salad

  • 1 cucumber
  • 1 leek, white part only
  • 200g leftover turkey
  • 1 packet udon noodles
  • ¼ nori sheet, shredded
  • 1 chilli, shredded or 1 pinch dried chilli flake
  • 1 small bunch chives, finely chopped


  1. To make the sesame dressing, place all ingredients into a bowl and mix well.
  2. Cut the cucumber and leek into four equal pieces, then cut into thin strips. Soak in ice cold water for 30 minutes and strain.
  3. Shred the turkey by hand.
  4. Boil udon noodles until cooked, strain and rinse with cold water.
  5. Place the noodles on a plate, top with the cucumber and leek followed by the shredded turkey. Sprinkle the dressing over it and finally, garnish with shredded nori, chilli and chopped chives.

Click here for a quick and easy guide to Japanese ingredients