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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.
RECIPE INGREDIENTS
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 Cooking.com
DIRECTIONS
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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