CHILI CRISP GLASS NOODLE SALAD ✨ I could literally eat this for dinner and lunch every single day! 35 grams of protein, tons of fresh veggies, and this chili crisp sauce goodness that just brings it all together. It’s SO good!
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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, and spicy all at once. The flavors and textures and SO good!
Tips for making this glass noodle salad:
– 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!
You guys are really going to LOVE this healthy, high protein dinner idea!
https://www.jaroflemons.com/chili-crisp-glass-noodle-salad/