Recipe Image

Brothy Chinese Noodles

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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
    • ¾ 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


  • 1 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.
  • 2 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).
  • Ingredient notes: 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.
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