Turkey Meatballs with Rice Noodle Salad

These turkey meatballs with rice noodle salad are an easy weeknight meal made with Asian-inspired meatballs, vermicelli noodles, ribbons of shaved vegetables, and a sticky-sweet hoisin glaze.

Two shallow bowls filled with turkey meatballs with rice noodle salad and a pair of chopsticks rests on the side of each bowl.

These Asian-inspired turkey meatballs with rice noodle salad and elegant ribbons of vegetables make a southeast Vietnamsese-inspired dinner. Something a little different yet still easy and, importantly, certain to draw raves.–Angie Zoobkoff

Turkey Meatballs with Rice Noodle Salad

  • Quick Glance
  • Quick Glance
  • 30 M
  • 45 M
  • Serves 2
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In a medium bowl, mix the turkey with 1 teaspoon each soy and hoisin sauce. Add the ginger and 1/4 teaspoon each of salt and pepper.

Shape the turkey mixture into 12 meatballs, each about 2 inches (5 cm) in diameter.

In a large skillet over medium heat, warm a splash of oil and fry the meatballs all over until golden and almost cooked through, 7 to 9 minutes.

Stir in the rest of the soy and hoisin and a little splash of water. Cover and steam until the meatballs are cooked through, about 2 minutes. Remove the lid and simmer until you have a sticky glaze, about 3 minutes.

Meanwhile, bring a large pot of water to a boil. Add the noodles, remove the pot from the heat, and let the noodles soak until they are softened, about 10 minutes. Drain and cool under cold running water.

In a large bowl, toss the noodles with the sesame oil.

In a separate bowl, mix the rice vinegar with the carrots and zucchini and then taste and adjust the seasoning, if needed. Toss the vegetables with the noodles.

Divvy the noodles among plates, top with the meatballs, and scatter the scallions on top.

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Recipe Testers' Reviews

This is a good, quick, healthy weekday meal that had a good amount of flavor, especially considering the short list of ingredients. I was also able to obtain all the ingredients at my store despite the recent shortages. My husband enjoyed the variety of textures and the fresh vegetables. We also took note of how moist the meatballs were and how the ginger really came through.

I would recommend adjusting the quantities for a full 4 servings. I thought 8 ounces of noodles gave us an amount of noodles appropriate for the amount of thinly shaved vegetables I had.

Otherwise, you really only have enough for 2 servings. Because the sauce is fantastic, I would also double the glaze. I would also add a second teaspoon of rice vinegar to the shaved vegetables as one teaspoon did not seem to be enough for the amount I had. Making these tweaks would definitely make this dish a winner.

This was a really delicious recipe. The meatballs were flavorful and moist and the dish was really filling while staying light. I loved the shaved vegetables as they added a great crunch and freshness.

My only critique was the dish could use some more seasoning along the way. I would season the water for the noodles heavily with salt, up the vinegar to a tablespoon, and season the veggies with salt and pepper. The amount of scallion was also too much for the dish, one shaved scallion would be perfect.


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