GLASS NOODLE BRAND RECIPES

Steps:

• 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.

Steps:

• In a large bowl, soak the glass noodles with hot water until turns light or soft. Transfer out and drain.
• To shred the cabbage: remove the hard core and cut the half into shreds directly.
• Heat up cooking oil in wok; add garlic, ginger, green onion, dried pepper and Sichuan peppercorn to fry until aroma over slow fire.
• Place shredded cabbage to fry for around 1 minute until slightly soft.
• Add sweet potato starch along with salt, sugar and soy sauce. Fry for another minute and transfer out and serve hot.