Pour boiling water over the noodles and allow to sit for 5 mins. Drain, rinse under cold water and put in a large bowl, along with the chilli, carrots and herbs.
To make the lime-chilli dressing, mix all the ingredients together in a small bowl or a screw-top jar.
Heat a non-stick frying pan or wok over a high heat until extremely hot.
Lightly coat with oil and fry the turkey until nicely browned, breaking into chunks as you go. Add the noodle mixture, pour the dressing over the salad and mix well.
Recipe from Good Food magazine, April 2013
100g dried thin rice noodles
1 red chilli, seeds removed, thinly sliced
2 carrots, shredded
handful coriander leaves, roughly chopped
handful mint leaves, roughly chopped
cooking oil spray
500g turkey mince
For the lime-chilli dressing
2 tbsp fish sauce
2 tbsp light brown sugar
juice 4 limes
1 tsp garlic infused oil