Sunflower oil, to shallow-fry
200g cooked thin egg noodles
1 teaspoon dried chilli flakes
2 teaspoons sesame oil
2 tablespoons rice vinegar
1 tablespoon honey
2 tablespoons peanut oil
400g cooked turkey meat, skin discarded, shredded
1 large avocado, sliced
1 small bunch coriander, leaves picked
1/4 red cabbage, shredded
250g punnet cherry tomatoes, halved
Heat 2cm sunflower oil in a saucepan over medium-high heat. Cook the noodles, in 2 batches, for 1-2 minutes until crisp, then drain on paper towel and set aside to cool.
To make the dressing, place the chilli, sesame oil, vinegar, honey and peanut oil in a bowl and whisk to combine. Season.
Combine turkey, avocado, coriander, cabbage and tomatoes in a bowl. Break up noodles into clusters and add to the salad. Drizzle over dressing and serve immediately.