Chili Crisp Glass Noodle Salad

Quick & Easy High-Protein Chili Crisp Glass Noodle Salad Recipe

Hot take: I never want to eat a boring salad again! And this glass noodle salad proves that salads can honestly be phenomenal. I had a similar variation of this recipe at a local restaurant recently and knew I wanted to recreate it at home! It’s crisp, crunchy, tender, sweet, spicy, and nutty all at once. The flavors and textures and SO good!

After lots of testing this glass noodle salad turned out amazing! It’s healthier, faster than ordering out, and a lot more budget-friendly, too. I love to prep a giant batch to enjoy for dinner and lunches the next several days. It makes for a quick option that’s truly a lifesaver on busy weeks! 

Why You’ll Love This Recipe

• Quick + Easy – I cook the noodles and turkey at once, and combine the dressing as everything finishes. This keeps prep time super minimal, meaning I can get in and out of the kitchen in just over 30 minutes! 
• Fresh + Crunchy – The bright flavors and crisp textures make this glass noodle salad perfect for when I’m craving something light. 
• 35 Grams Protein – While many salads are made without protein, this one provides 35 grams, meaning it’s super filling. 
• Meal Prep-Friendly – This recipe is best served cold, and the components keep fresh for several days, making it great for meal prep. All I have to do is warm the turkey, and it’s ready to go! 

RELATED: Chili Crisp Cucumber Salad

Ingredients

Noodles 

• Glass Noodles – Also known as mung bean noodles or vermicelli noodles, I can typically find these in the Asian or international aisle of my local grocery store. 

Dressing

• Toasted Sesame Oil – A little goes a long way to add depth and a nutty taste. 
• Minced Garlic – Using pre-minced garlic is one of my favorite ways to save time! 
• Chili Crisp – Also known as chili crunch. I use store-bought options to keep this recipe easy. 
• Soy Sauce – Substitute tamari for a gluten-free option. 
• Lime Juice and Zest – The lime zest is optional, but I love to add just a tiny amount for an extra pop of brightness! 
• Honey – Maple syrup also works. Use more or less to taste. 

Turkey

• Avocado Oil – Substitute any neutral oil you like best. 
• Ground Turkey Breast – I prefer lean ground turkey, but any percentage will work. 
• Salt
• Everything Seasoning – This is optional, but I like to include it for a little extra flavor. 

Veggies & Bowls

• Veggies – Cherry tomatoes, bean sprouts, and carrots add lots of color, crunch, and nutrients. 
• Fresh Herbs – Fresh mint and fresh cilantro. Feel free to omit the mint if you aren’t a fan. You can also use parsley in place of cilantro, if needed. 
• Dry Roasted Peanuts
• Green Onions
• Lime Juice

How to Make This Chili Crisp Glass Noodle Salad Recipe 

All the components of this recipe come together at once, meaning it’s super easy to make! All you need is about 30 minutes, a large pot, a skillet, and a bowl. Here’s how to make a high-protein Glass Noodle Salad Recipe: 

1. Cook the noodles – Prepare the noodles according to the package directions. Then, drain them in a colander and rinse them with cold water. 
2. Brown the meat – While the noodles cook, brown the turkey with salt and everything seasoning (if using) in oil, breaking it into small pieces as it cooks. 
3. Prepare the dressing – In the pot used to cook the noodles, heat the sesame oil and garlic just until the garlic is golden. Then, turn off the heat, whisk in the rest of the dressing ingredients, and cool slightly. 
4. Combine – Add the noodles to a large bowl, along with chopped veggies, cooked turkey, most of the peanuts, and most of the green onions. Drizzle the dressing on top, and toss to combine. 
5. Enjoy – Sprinkle the remaining peanuts and green onions on top, add a couple of dollops of chili crisp, and enjoy! 

Tips

• Serving to littles? This salad is a bit spicy for my kiddos, so I usually remove their portion of cooked noodles before adding the dressing and add a little sesame oil and soy sauce instead for them. They also love when I serve the ground turkey on the side!
• Don’t overcook the noodles. Glass noodles soften quickly and can turn mushy if overcooked. As soon as they’re tender, drain and rinse with cold water to stop the cooking and keep them springy.
• Let the dressing cool slightly. After heating the sesame oil and garlic, let the dressing cool for about 10 minutes before tossing it with the salad. This helps prevent it from wilting the veggies and keeps everything fresh and crisp.
• Chop everything evenly. Cutting the veggies into similar-sized pieces makes the salad easier to eat and ensures you get a little bit of everything in each bite.
• Adjust the heat to taste. Chili crisp brands vary a lot in spice level. Start with the lower amount and add more to taste, especially if serving this to a crowd! 

RELATED: Healthy Ground Turkey Taco Salad

Variations

• Make it vegetarian. Skip the ground turkey, and add pan-seared tofu, edamame, or extra peanuts for protein. 
• Swap the protein. Ground chicken, lean ground pork, or thinly sliced flank steak are all great alternatives for the ground turkey. 
• Add more veggies. Try adding shredded red cabbage, thinly sliced cucumber, snap peas, or sautéed mushrooms for extra crunch and color. This is a great way to use up any leftover produce you have on hand! 
• Make it nut-free. Swap the peanuts for toasted sunflower seeds or crispy wonton strips (if not gluten-free).
• Go low-carb. Replace the glass noodles with spiralized cucumber, shredded napa cabbage, or hearts of palm noodles for an even lighter version.
• Try a different noodle. If you don’t have glass noodles, rice noodles or thin ramen-style noodles can be used instead.

How to Store

If you plan on having leftovers, I recommend storing everything in separate airtight containers. The fresh veggies will keep fresh for 1-2 days, and the noodles, ground turkey, and dressing will keep for up to 5 days. 

To serve, warm the turkey in the microwave with about 1/2 teaspoon of water or broth. Then, combine the ingredients, toss, and enjoy!

Healthy Salad Recipes to Try 

• Roasted Chickpea Fall Salad
• Simple Quinoa Salad
• Sweet Potato Quinoa Beet Salad
• Barbecue Ranch Pasta Salad
• Moroccan Chickpea Carrot Salad
• Turmeric Sweet Potato Pasta Salad

More Delicious Ways to Use Noodles

• Sesame Noodles with Tahini
• Miso Noodle Bowls with Roasted Mushrooms
• Spicy Cashew Chicken Noodle Bowls
• Vegan Stir Fry
• Fried Tofu Bowls
• Vegetarian Spicy Korean Bibimbap Bowls

5 from 3 votes

Print Recipe

Chili Crisp Glass Noodle Salad

I’ve been making this Chili Crisp Glass Noodle Salad recipe on repeat lately! With 35 grams of protein and plenty of fresh veggies, it’s a satisfying, feel-good meal that works for any season and has become such a family favorite that I know I’ll be making it all year long. The dressing adds a sweet, nutty, spicy taste that infuses SO much flavor into every bite, and the turkey and noodles make it super filling! If you’re looking for a quick option for lunch or dinner, this glass noodle salad is honestly life changing.

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Asian

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Servings

Calories: 632 kcal

Author: Christine McMichael

Equipment

• 1 Large Pot
• 1 Colander
• 1 Non-Stick Skillet
• 1 Large Bowl

Ingredients

Noodles

• ▢ 1 8-ounce package glass noodles (also known as mung bean noodles or vermicelli noodles)

Chili Crisp Dressing

• ▢ 1 Tablespoon toasted sesame oil
• ▢ 2 Tablespoons minced garlic
• ▢ 2 Tablespoons store-bought chili crisp (plus extra as garnish)
• ▢ 2-3 Tablespoons soy sauce or tamari sauce
• ▢ dash of lime zest (optional, just a tiny amount if you want!)
• ▢ 2 Tablespoons lime juice
• ▢ 1 Tablespoon honey

Ground Turkey

• ▢ 1 Tablespoon avocado oil
• ▢ 1 pound ground turkey breast
• ▢ 1/2 teaspoon fine sea salt
• ▢ 1/2 teaspoon everything seasoning (optional)

Veggies

• ▢ 1 pint cherry tomatoes, halved (about 1 1/2 cups)
• ▢ 1 1/2 cups bean sprouts
• ▢ 1 medium carrot (peeled into ribbons and cut into 2” pieces)
• ▢ 3 Tablespoons roughly chopped fresh mint (optional)
• ▢ 3 Tablespoons roughly chopped fresh cilantro

Bowls

• ▢ 1/2 cup dry roasted peanuts (lightly chopped, save some)
• ▢ 4 green onions (thinly sliced, save some for garnish)
• ▢ lime juice (to taste, for serving)

Instructions

• Cook or soak noodles according to package directions. Drain noodles in a colander and rinse with cold water. Set aside.
• While the noodles cook, in a large nonstick skillet, add the oil, turkey and salt. Break into small pieces with a wooden spoon and sauté for 8-10 minutes over medium-high heat until fully cooked through. Turn off the heat.
• In the now-empty pot (from the noodles earlier), heat the sesame oil and garlic, cook for 1 to 2 minutes or until golden. Turn off the heat and whisk in the remaining dressing ingredients. Let cool for 10 minutes.
• Meanwhile, chop all your veggies.
• In a very large bowl, add in the noodles, chopped veggies, cooked turkey, most of the peanuts and most of the green onion (leaving some for garnish), and drizzle with the dressing. Toss together until well coated.
• Serve, sprinkle with green onions a couple dollops of chili crisp and enjoy!

Video

Notes

• This salad is best served cold and fresh! If you think you’ll have leftovers, it’s best to go ahead and store the meat separately so that you can reheat it before combining again. Everything else is served cold.

Nutrition

Serving: 1 Serving | Calories: 632 kcal | Carbohydrates: 69 g | Protein: 35 g | Fat: 26 g | Saturated Fat: 4 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 15 g | Trans Fat: 0.02 g | Cholesterol: 62 mg | Sodium: 986 mg | Potassium: 873 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 849 IU | Vitamin C: 39 mg | Calcium: 76 mg | Iron: 4 mg

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