Brothy Chinese Noodles

  • Active Time 30m
  • Total Time 30m

6 servings, about 1 1/3 cups each

This dish was inspired by Chinese Dan Dan noodles — ground pork and noodles in a spicy broth. We use ground turkey and omit the traditional Sichuan peppercorns for convenience, but add hot sesame oil. Use toasted sesame oil instead if you want mild noodles.

ingredients

  • 2 tablespoons hot sesame oil (see Tip), divided
  • 1 pound 93 percent-lean ground turkey
  • 1 bunch scallions, sliced, divided
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 4 cups reduced-sodium chicken broth
  • 3/4 cup water
  • 3 cups thinly sliced bok choy
  • 8 ounce dried Chinese noodles (see Tip)
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 small cucumber, sliced into matchsticks, for garnish

directions

Heat 1 tablespoon oil in a large saucepan over medium heat. Add the ground turkey, all but 2 tablespoons of the scallions, garlic and ginger and cook, stirring and breaking up the turkey, until no longer pink, about 5 minutes. Transfer to a plate.

Add the broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1 tablespoon oil to the pan. Bring to a boil over medium-high. Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes. Return the turkey mixture to the pan and stir to combine. Serve garnished with the reserved 2 tablespoons scallions and cucumber (if using).

Tip: <br>Ingredient Note: Hot sesame oil can be found in the Asian-food section of most supermarkets. Dried Chinese noodles, often used in Chinese soups and lo mein, cook up quickly and can be found in the Asian-food section of most supermarkets.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10207

nutrition information per serving

292 calories; 10g total fat; 2g total saturated fat; 43mg cholesterol; 633mg sodium; 0g carbohydrates; 6g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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