You’re going to love this chili crisp noodle salad that’s bursting with fresh and vibrant flavors! It’s a fun twist on a classic salad, giving you that yummy crunch we all crave.
Solves weeknight meal fatigue and lengthy prep by delivering a spicy, crunchy glass noodle salad that uses pantry staples and quick steps.
I’ve had my fair share of struggles when it comes to salads. The biggest one? Keeping the noodles from getting mushy or turning into a soggy mess. With this recipe, rinsing the noodles stops the cooking and helps me keep everything fresh and crunchy throughout the week.
What I really love about this chili crisp noodle salad is how quick it is to whip up. In just 35 minutes total, you’ll have a hearty meal packed with 35 grams of protein! Plus, you can easily make it your own by adjusting the dressing to match your taste.
If you enjoy quick recipes you can prep ahead, try out this blue cheese potato salad! It’s another one that’ll save you time and keep you satisfied.
Table of contents
Why You Will Love This Recipe
- Flavor Explosion The chili crisp adds a spicy, nutty kick that pairs beautifully with the fresh veggies and sweetness from the honey, making every bite exciting.
- Protein Power With 35 grams of protein, this salad not only satisfies your hunger but also fuels you, keeping your energy up throughout the day.
- Quick Prep You can whip this up in under 30 minutes, making it a fantastic choice for a busy weeknight when you need something tasty and fast.
- Meal Prep Friendly Store the ingredients separately, and you can enjoy fresh, crunchy salad components for up to 5 days, making healthy eating a breeze.
Chili Crisp Glass Noodle Salad
- Prep Time: 20 minutes
- Cool Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: salad
- Cuisine: N/A
- Diet: gluten free
Description
A refreshing salad featuring glass noodles, fresh veggies, and a spicy chili crisp dressing.
Ingredients
- 1 (8-ounce) package glass noodles
- 1 tablespoon toasted sesame oil
- 2 tablespoons minced garlic
- 2–3 tablespoons soy sauce or tamari sauce
- dash of lime zest (optional)
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon avocado oil
- 1 pound ground turkey breast
- 1/21/2 teaspoon fine sea salt
- 1/21/2 teaspoon everything seasoning (optional)
- 1 pint cherry tomatoes, halved
- 1 1/2 cups bean sprouts
- 1 medium carrot, peeled into ribbons and cut into 2-inch pieces
- 3 tablespoons roughly chopped fresh mint (optional)
- 3 tablespoons roughly chopped fresh cilantro
- 1/2 cup dry roasted peanuts, lightly chopped
- 4 green onions, thinly sliced
- lime juice (to taste, for serving)
Instructions
- Cook Noodles Just Right: Start by boiling your glass noodles until they are tender yet still have a nice bite. You will know they are ready when they are pliable and just softening. Overcooking can lead to mushy noodles, so keep an eye on them and taste-test a minute before the timer goes off.
- Cool Noodles Promptly: Rinse the cooked noodles under cold water right after draining. This helps stop the cooking process and keeps them springy. You want to avoid any unwanted sogginess, so do not skip this step!
- Whisk Dressing Ingredients: Combine all your dressing ingredients in a bowl and whisk until everything is well blended. It should smell really fragrant and slightly spicy. Allowing it to cool for about 10 minutes will keep your veggies from wilting once added in later.
- Toss In Veggies: Add your chopped veggies to the cooled noodles, mixing well. Ensure they are all roughly the same size for easier eating. This way, you will get a nice crunch with every bite without any oversized pieces getting in the way.
- Mix In Chili Crisp: Pour in the cooled dressing along with your chili crisp. Gently toss everything so each noodle and veggie is coated, but try not to squish them too much. If you are unsure about the spice, start with a little chili crisp and adjust to your taste preferences.
- Let It Chill: Cover the salad and let it sit in the fridge for about 15 minutes before serving. This resting time allows all those yummy flavors to mingle. Avoid skipping this part, as it really ties everything together beautifully!
Notes
- Storage Tips: Store the veggies and salad components in separate airtight containers: veggies for 1-2 days, the rest for up to 5 days.
- Expert Tips: Do not overcook the noodles; rinse with cold water after cooking to keep them springy.
- Let the dressing cool for about 10 minutes before adding it to the salad to prevent wilting the fresh veggies.
- Chop veggies into similar-sized pieces for easier eating and balanced bites.
- Adjust the spice level according to the chili crisp brand used.
- Reheating Instructions: This salad is best served chilled, but if you need to reheat, warm the turkey in a skillet over low heat until just heated through.
- Serving Suggestions: Serve chilled with extra lime wedges on the side.
- Pair with a refreshing iced tea or lemonade.
- Combine with grilled protein for a heartier meal.
- Recipe Variations: Make it vegetarian by using tofu or tempeh instead of turkey.
- Add extra veggies like bell peppers or snap peas for more crunch.
- Try a different type of noodle like soba or rice noodles.
- Ingredient Notes: Fresh garlic, lime juice, and fresh herbs provide the best flavor.
- If using ground turkey, ground chicken, lean ground pork, or thinly sliced flank steak are good substitutes.
- If you have allergies, you can use toasted sunflower seeds instead of peanuts for a nice crunch.
Nutrition
- Serving Size: N/A
- Calories: 632
- Sugar: 10g
- Sodium: 986mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 62mg
Ingredient Notes
- Glass noodles: These translucent noodles soak up flavors beautifully! Look for them in the Asian section. You can swap for rice noodles if needed.
- Toasted sesame oil: This oil kicks things up a notch with its nutty aroma. Just a little packs a punch! Keep it in a cool, dark place to maintain freshness.
- Minced garlic: Fresh garlic gives an amazing kick and depth. You can use pre-minced if you’re in a pinch, but fresh really makes a difference!
- Chili crisp: It brings that spicy, crunchy element that makes this salad sing. If you can’t find it, try sriracha mixed with some oil for a different vibe.
- Soy sauce or tamari: This adds a nice salty umami touch. Tamari is a great gluten-free option; just check the label to be sure.
- Lime zest: A dash of zest adds brightness! If you don’t have any on hand, just go with a little extra lime juice instead.
- Lime juice: Fresh lime juice gives a tangy zing that balances everything. Bottled isn’t the same, so opt for fresh if you can.
- Honey: This adds a hint of sweetness to balance the spice. Agave can work too if you’re looking for a vegan substitute. Just use a little less!
- Avocado oil: This oil has a mild flavor and is great for dressings. You could also use olive oil; it won’t change the flavor too much.
- Ground turkey breast: It brings protein and a lighter option for the salad. You can easily swap in chicken or even tofu if you prefer!
- Everything seasoning: If you like a bit of spice and flavor, this is great! If you don’t have it, a mix of sesame seeds and dried herbs will do.
- Cherry tomatoes: They add a sweet burst to the salad! Look for plump ones that feel firm. If you prefer, diced bell pepper can stand in here.
- Bean sprouts: These give a lovely crunch and freshness. You can use shredded cabbage if you can’t find bean sprouts at the store.
- Carrot: The ribbons add nice color and sweetness. If you’re short on time, pre-packaged shredded carrots will also work well.
- Fresh mint: It provides a refreshing note! If you’re not a fan, basil can be a tasty alternative. Just chop it roughly like the mint.
- Fresh cilantro: This herb adds a distinct flavor that works perfectly here. If you’re not a cilantro person, parsley is a decent stand-in.
- Dry roasted peanuts: They bring a satisfying crunch and nuttiness. If you’ve got allergies, sunflower seeds can give a nice crunch too!
- Green onions: These add sharpness and color! If you don’t have them, chives can give a similar milder flavor.
- Lime juice (for serving): A little extra lime juice at the end makes everything sing. Fresh is always better here for that zingy finish!
Recipe Tips
- If noodles seem mushy, a quick rinse under cold water right after cooking makes them springy again.
- When preparing the dressing, allowing it to cool for about 10 minutes prevents fresh veggies from wilting.
- If you’re adjusting spice levels, starting with a teaspoon of chili crisp allows you to easily monitor heat.
- For easier bites, chopping veggies into uniform pieces helps with even distribution and enjoyable munching.
- When serving to kids, removing their portion of noodles before adding any dressing can keep things mild and appealing.
Serving Suggestions
Serve chili crisp noodle salad chilled alongside extra lime wedges. Pair it with refreshing iced tea or lemonade for a light meal.
This salad works well with grilled chicken, shrimp, or tofu to create a heartier dish. It can also act as a base for wraps or bowls.
Add a drizzle of soy sauce or sesame oil to enhance the dish’s flavor profile. A sprinkle of crushed peanuts or sesame seeds adds a finishing touch.
Recipe variations
- You can use tofu or tempeh in place of ground turkey for a vegetarian version of this salad.
- Add 1 teaspoon of ginger paste or 1 tablespoon of fish sauce for additional flavor in your salad.
- Either add bell peppers or snap peas for an extra crunch, giving your dish more texture and freshness.
- If you want to increase portions, use 12 ounces of glass noodles and 1.5 pounds of ground turkey for larger servings.
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How to Store?
To keep your chili crisp noodle salad fresh, follow these storage tips:
Room Temperature: Store leftover salad components in an airtight container at room temperature for up to 1 day.
Refrigeration: Keep the vegetables and remaining salad components in separate airtight containers for up to 5 days.
Freezing: For longer storage, place components in a freezer bag and seal tightly for up to 3 months. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
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