The list is out! These are Shop TODAY’s hottest gift picks for the holiday season

Turkey Sesame Noodle Salad
LAURA VITALE: Roast Turkey + Turkey Noodle Salad + Turkey Enchiladas
Nathan Congleton / TODAY
print recipe
Rating:
4.148148 (27 rated)
Cook time:
Prep time:
Servings:
4-6

I love this recipe because it is effortlessly easy to prepare and is so delicious! It's light, yet full of flavor and perfect for repurposing leftover turkey from a big holiday meal. 

Ingredients

  • Salad

    • 1 teaspoon grated ginger
    • 1 clove garlic, grated
    • 1 tablespoon toasted sesame seed oil
    • Chopped cilantro
    • 2 teaspoon sugar
    • 3 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 1 tablespoon freshly squeezed lime juice
    • 2 tablespoons neutral oil, like grapeseed or vegetable oil
  • Turkey

    • 1 tablespoon vegetable oil
    • 3/4 pound shredded cooked turkey
    • 1 tablespoon soy sauce
    • 1 clove garlic, crushed but not chopped
  • To serve

    • 10 ounces soba noodles, cooked according to package instructions and drained well
    • 4 scallions, thinly sliced
    • 1 tablespoon toasted sesame seeds

Preparation

For the salad:

In a small bowl, add the grated garlic, ginger, sesame oil, cilantro, sugar, soy sauce, rice vinegar, lime juice and vegetable oil and whisk to combine well.

For the turkey:

In a medium skillet, add the oil, preheat it over medium high heat, add the oil, once it starts to ripple and get hot, add the turkey and cook it just to caramelize the edges and crisp it up a bit, just a couple minutes. Add the soy and garlic, cook for 2 more minutes then remove from the heat.

To assemble:

In a large bowl, add the cooked and drained soba noodles, the turkey and the dressing, toss to make sure everything is well combined. Top with sliced scallions and sesame seeds and serve.