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

Cook Time 15

Total Time 35

Servings Servings

Calories 632kcal

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