Brothy Chinese Noodles Recipes

BROTHY CHINESE NOODLES

Brothy Chinese Noodles image

I found this recipe on msn.com and it is credited to eatingwell.com. We tried it last night- it's GREAT- so I wanted to share. I am posting recipe AS IS, but I did add 1 tsp of 5-spice powder to the turkey mixture and I used buckwheat soba noodles, plus, I added a little bit of Sambal for added spice. Here is the website description of it, and the actual recipe: This dish was inspired by Chinese Dan Dan noodles made with 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.

Provided by MrsMM

Categories Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons hot sesame oil
1 lb lean ground turkey
1 bunch scallion, sliced
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
4 cups reduced-sodium chicken broth
3/4 cup water
3 cups bok choy, thinly sliced
8 ounces dried chinese noodles
3 tablespoons reduced sodium soy sauce
1 tablespoon rice vinegar
1 small cucumber, matchstick sliced, for garnish

Steps:

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).

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