Description
A refreshing salad featuring glass noodles, fresh veggies, and a spicy chili crisp dressing.
Ingredients
Scale
- 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