It is one of life’s conundrums. What should one do with Turkey leftovers? That is of course, if you have any and they haven’t been secretly snaffled in a bed of thick white bread against a pillow of stuffing.

If you fancy a healthier alternative to the one above, then may we suggest this INCREDIBLE tasting salad, dedicated by our dear friend Chiharu who is an absolutely brilliant, brilliant cook. This salad is the perfect antidote to the excesses of Christmas Day and its zingy, fiery dressing will re-awaken your taste buds and assist you in feeling at least a little healthier. It is light and refreshing and yet it packs a serious punch.

What You Need

  • Large handful of left over turkey or chicken
  • Splash of Chinese Rice Wine or Sherry
  • Sliced Ginger
  • Chopped Spring Onions
  • Egg or Rice Noodles (we used rice but also love it with egg noodles)
  • Splash of Sesame Oil
  • Grated Carrot
  • Sliced Cucumber
  • Chopped Spring Onions
  • Shredded Pao choy


  • 2 tbs of Smooth Peanut Butter
  • 11/2 tbs of Sweet Chilli Sauce
  • 1 tbs of Rice Wine Vinegar
  • 2 tsp of Soy Sauce
  • Juice from 1 Lime

To Serve

  • Coriander, chopped
  • Crushed Peanuts
  • Chopped Fresh Chilli (to taste).

Traditionally this dish has been used with Chicken but is just as yummy with Turkey. It takes its name from the Chinese cook bashing the chicken with a rolling pin hence the name ‘Bang Bang.”

The beautiful nutty sauce can also be served as a dip.


  1. Cook the noodles according to the instructions on the packet.
  2. Drain and add a little bit of sesame oil to avoid the noodles sticking.
  3. Mix together the Rice Wine, spring onions and seasoning and shredded Turkey.
  4. Separately mix all the dressing ingredients and cook in the microwave for a minute or two until the dressing is a creamy consistency.
  5. Mix the chopped vegetables, turkey and sauce, cooked noodles and put over the lovely nutty sauce.
  6. Sprinkle with crushed peanuts, chopped coriander and chopped red chilli.