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Brothy Chinese Noodles

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  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.
2 tablespoons  hot sesame oil (see Note), divided
1 pound  93%-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 ounces  dried Chinese noodles (see Note)
3 tablespoons  reduced-sodium soy sauce
1 tablespoon  rice vinegar
1   small cucumber, sliced into matchsticks, for garnish

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.
Brothy Chinese Noodles Recipe at
Heat 1 tablespoon oil in a large saucepan over medium heat. Add 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 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).

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2010
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/3 cups each
Calories: 292
Fat, Saturated: 2g
Fiber: 6g
Cholesterol: 43mg
Sodium: 633mg
% Cal. from Fat: 31%
Fat. Total: 10g
Protein: 22g
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