Obsidian/03.03 Food & Wine/Turkey With Glass Noodles.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable	NotYetTested	2022-02-06	Recipe	NonRoot		Yes	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Noodles Asian https://www.bonappetit.com/recipe/mouthwatering-turkey-with-glass-noodles 25 4	5 tsp. Sichuan peppercorns 1.5 tsp. white peppercorns (optional) 6 Tbsp. spicy chili crisp (preferably Lao Gan Ma) 0.33 cup chili oil 3 Tbsp. light soy sauce 3 Tbsp. unrefined peanut oil 5 tsp. black (Chinkiang) vinegar 12 oz. sweet potato starch or mung bean glass noodles 2 whole celery stalks, cut into thin 2"-long pieces 1 lb. leftover cooked turkey meat, shredded (about 3 cups) 1 bunch basil, preferably Thai or Opal basil, leaves picked 1 bunch cilantro, leaves and tender stems picked 0.5 cup crushed salted or unsalted roasted peanuts

Parent:: @@Recipes, @Main dishes

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Turkey With Glass Noodles

 

style: number

 

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Practical Informations

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Ingredients

 

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Instructions

 

Step 1

Toast Sichuan peppercorns and white peppercorns (if using) in a dry small skillet over medium heat until fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and coarsely grind. Transfer to a medium bowl and add chili crisp, chili oil, soy sauce, peanut oil, and vinegar; whisk well. Set dressing aside.

 

Step 2

Cook noodles in a large pot of boiling water according to package directions, adding celery 2 minutes before noodles are done (celery should be crisp-tender). Drain and rinse under cold running water until cool. Shake off excess water; divide among shallow bowls.

 

Step 3

Arrange turkey over noodles. Give dressing a stir and drizzle over each bowl. Top with basil, cilantro, and nuts.