Mouthwatering turkey with glass noodles from Bon Appétit Magazine, November 2020: The Thanksgiving Issue (page 79)

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Notes about this recipe

  • ripleypickles on December 07, 2021

    Interesting recipe. Very strong flavors, extremely bouncy noodles, lots of tingle from peppercorns. Suggest adding more veggies, mushrooms especially.

  • sharone7 on May 25, 2021

    I had lots of extra sauce so I put it into a jar and have used it on all kinds of other things.

  • kari500 on January 19, 2021

    This is really good. I didn't have any leftover turkey, so I roasted 1 lb skinless/boneless chicken thighs (425 for 25 min) and then shredded that. In addition to the celery, I added 3 small baby bok choi - would add a bit more next time. No basil, so I used cilantro and scallions. Skipped the peanut oil - plenty of oil with just the chili oil and what comes with the chili crisp. Glass noodles are a bit of a pain when serving (everything wants to stay together), but this is delightful. Eta: served warm.

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