There’s a particular sort of hunger that arrives on Boxing Day. Not the hearty, roast-requiring kind, but the crisp, bright craving for something that feels fresh after days of indulgence. Enter this bang bang turkey noodle salad – the leftover Christmas day recipe that makes roast turkey feel revived and really rather delicious.
Why this is the best kind of leftover.
Leftover roast turkey can go two ways: dutiful sandwiches that feel faintly obligatory, or something that makes you glad you’ve got extra. This bang bang turkey noodle salad is firmly in the second camp.
First, it’s cooling and crisp, which is exactly what you want after a day of buttery everything. Secondly, it’s properly satisfying. Turkey is a generous protein and noodles have that slithery comfort that never feels heavy. Most importantly, it doesn’t ask much of you. You’re not “cooking” so much as assembling. Therefore, you can stay in your slippers and still feel like you’ve made something delicious and intentional with leftovers.
The crunch and the very good mess…
What makes this salad feel like a real meal is the contrast. Soft noodles, shredded turkey, and then the joyous crunch of vegetables. I like a mix that feels colourful and bracing. Think cabbage, carrot, cucumber, and spring onions. All cut thinly so they weave through the noodles rather than sitting on top like a garnish pretending to be helpful.
And because this is a leftover Christmas day recipe at heart, it has permission to be rustic. You don’t need perfect knife skills, although thin strips do make it easier to eat. Besides, the whole thing tastes better when it looks like you’ve tossed it with confidence.
Bang bang dressing: the reason you’ll make it again
The dressing is where the “bang bang” part earns its keep. Peanut butter for body, lime for brightness, soy for savoury depth, and sriracha for warmth. It should be creamy and clingy, not thick like plaster. So, loosen it with a spoonful or two of hot water until it behaves willingly.
This is also why the salad feels so new. Roast turkey can be shy when it’s cold, but it perks up once it’s wrapped in a dressing that’s nutty, sharp, and a little spicy. Add chopped salted peanuts over the top and suddenly you’ve got crunch on crunch, with a faint sense of festivity still hanging around — minus the need for gravy.
Serving notes for Boxing Day and beyond
This salad is made for grazing, for lunch that turns into late-afternoon picking, and for those moments when you want “something nice” without turning the kitchen into a disaster zone. It also keeps well, which means it’s ideal for the days after Christmas when you’re hungry, busy, and still trying to persuade the fridge to look less intimidating.
Serve it in big bowls, with extra lime wedges, and let everyone help themselves. And if you want another leftover-friendly idea next, try my Chicken and Kidney Bean Keema another quick, festive-adjacent favourites – something that feels indulgent, yet blessedly simple!
Ingredients
-
NOODLE SALAD
- BANG BANG PEANUT-LIME DRESSING
Instructions
-
Cook + Cool the Noodles
- Cook/soak the vermicelli noodles according to the packet instructions.
- Drain, rinse under cold water until cool, then drain well.
- Toss with 1 tbsp sesame oil to prevent clumping. Make the Dressing
- In a bowl, whisk together peanut butter, soy sauce, sriracha, sesame oil, lime zest and juice, and vinegar.
- Add hot water, 1 tbsp at a time, whisking until the dressing is pourable but still clingy. Assemble the Salad
- Add noodles to a large mixing bowl.
- Add turkey, cucumber, carrots, red cabbage, and spring onions.
- Pour over most of the dressing and toss thoroughly until the noodles are lightly coated.
- Top with chopped peanuts, coriander, chilli (if using), and lime wedges. Serve immediately.
Notes
Dressing texture: If it looks too thick, loosen with hot water. If too thin, add 1 tsp extra peanut butter. Veg swaps: Shredded lettuce, leftover roasted carrots, or thinly sliced peppers all work. Keep it crunchy. Storage: Keeps 2 days chilled. For best crunch, store peanuts separately and scatter just before serving. Spice control: Start with 1 tbsp sriracha, then build. A squeeze of extra lime wakes everything up.
