Brothy Chinese Noodles

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 pe.

Brothy-Chinese-Noodles

INGREDIENTS

  • 2 tablespoons hot sesame oil, 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
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 small cucumber, sliced into matchsticks, for garnish

PREPARATION

  • 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).

NUTRITION

Per serving:
292 calories
10 g fat
2 g sat
32 g carbohydrates
0 g added sugars
22 g protein
6 g fiber

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