Leftover turkey

VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD
Time: 20 minutes
For the Vietnamese dressing:
2 cloves garlic, peeled and minced
2 fresh long red chilies, seeded and finely diced
2 tablespoons finely minced ginger1/4 cup nam pla (fish sauce)
Juice of 1 lime2 tablespoons superfine sugar.

For assembly:
2 1/2 cups cooked cold turkey, cut into fine strips
6 ounces bean thread noodles1 1/2 cup sugar snap peas, trimmed
2 cups fresh bean sprouts
3 scallions, finely sliced crosswise
2 teaspoons peanut oil1 teaspoon sesame oil
1/2 cup finely chopped cilantro leaves.

1. Prepare Vietnamese dressing: In a small bowl, combine all the dressing ingredients and 1/4 cup cold water. Mix well. Cover and refrigerate until needed, up to 1 week.
2. Place a kettle or pot of water over high heat to bring to a boil. In a small bowl, combine turkey with 1/2 cup of Vietnamese dressing; mix well. Place noodles in a heat-proof bowl and cover with boiling water; allow to sit until rehydrated, about 10 minutes. Meanwhile, combine peas and sprouts in a colander, and pour boiling water over them; drain, rinse in cold water until chilled, and drain again. Drain noodles, rinse in cold water until chilled, and drain again.
3. In a large bowl, combine drained noodles, turkey strips, scallions, peas and sprouts. Add peanut oil, sesame oil and 2 tablespoons more of Vietnamese dressing. Toss gently until mixed. Arrange on a large serving platter, and top with chopped cilantro. If desired, add more dressing to taste. Serve cold.