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

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