Mouthwatering Turkey With Glass Noodles Recipe

By Brandon Jew

4.1

(17)

The day after Thanksgiving, Mister Jiu's chef Brandon Jew is looking for a contrast from that decadent, buttery meal. "Something acidic, bright, and spicy enough to open my nostrils a little," he says. "Which is why I’m making mouthwatering turkey, a nod to the Sichuan dish ma la ji pian that typically features chicken. I’m shredding the remaining turkey meat, then drenching it in chile oil and black vinegar, serving it with glass noodles, and throwing a bunch of herbs on top. Something about this year makes me feel like: Screw it. I want to eat leftover turkey the way I want to." Note: The heat level for chile oil can vary greatly from brand to brand. Use a sesame-based one for this recipe if possible, although any chile oil will work. If you’ve got one that's particularly hot, go easy at first and add to taste.

4 Servings

5

1½

6

⅓

3

3

5

12

2

1

1

1

½

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.

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.

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

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Wayyyyyy spicy and probably too much unless you really really enjoy spicy foods. I only put 2 tablespoons of the spicy chili crunch in and my mouth is on fire. I’d say cutting back on chili oil would be good but the idea is great and I’ll make it again but probably make some changes.

Anonymous

Gainesville, Florida

12/2/2020

It sounds like something I would love but I didn't. I should have used a different brand of chili crisp. Lao Gan Ma is not my favorite.

Anonymous

New York, NY

11/30/2020

We absolutely loved this - exactly what we needed after a bunch of Thanksgiving food. Didn't have peanut oil so subbed sesame, and dialed back the chili oil just a bit. Great use of leftover protein of any kind, I would think.

Dori

Washington DC

11/28/2020

Spicy and yummy! If you make this def blend the peppercorns in a spice mill to avoid chunks of peppercorn. Some people I fed this to said that they wished it was warm but I like it cold.

Mick

Philadelphia, PA

11/28/2020

Made this with Turkey leftovers and it was fantastic. I left out the 3t of peanut oil at end and it was still pretty oily. I think i may try cutting chili oil some next time as well but will def be making throughout year with other proteins.

Anonymous

Los Angeles, CA

11/28/2020