Mouthwatering Turkey With Glass Noodles

Ingredients

• 5 tsp. Sichuan peppercorns
• 1½ tsp. white peppercorns (optional)
• 6 Tbsp. spicy chili crisp (preferably Lao Gan Ma)
• ⅓ 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 celery stalks, cut into thin 2"-long pieces
• 1 lb. leftover cooked turkey meat, shredded (about 3 cups)
• 1 small bunch basil, preferably Thai or Opal basil, leaves picked
• 1 small bunch cilantro, leaves and tender stems picked
• ½ cup crushed salted or unsalted roasted peanuts
• A spice mill or mortar and pestle

Steps

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