Brothy Chinese Noodles

Brothy Chinese Noodles

34 Reviews
From: EatingWell Magazine, January/February 2010

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.

Ingredients 6 servings

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  • 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 292 calories; 10.0 g fat(2.0 g sat); 6.0 g fiber; 32.0 g carbohydrates; 22.0 g protein; 29.0 mcg folate; 43 mg cholesterol; 1.0 g sugars; 0.0 g added sugars; 1607.0 IU vitamin A; 13.0 mg vitamin C; 64.0 mg calcium; 4.0 mg iron; 705 mg sodium; 503.0 mg potassium
  • Nutrition Bonus: Vitamin A (32% daily value), Iron (22% dv), Vitamin C (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 2 lean meat, 1 fat

Reviews 34

January 05, 2017
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By: Nikki
I've been making this dish for about 3 years now, and it's one of my favorite things to make in the winter-time. The first time I made it, I followed the directions exactly and it was VERY good, although I don't personally care for the cucumber matchsticks in a hot soup. It's super easy to make, and I almost always triple or quadruple the batch in a large stockpot, and freeze a good portion to use at a later date. There is very little change after thawing! I started to use ground organic chicken instead of the turkey, JUST so I could label it "Chinese Chicken Noodle", instead of Brothy Chinese Noodles lol. My 13 year old son can't handle much spice, so I usually make a mild version, and then add sriracha to my own portion. This is honestly my favorite thing to eat when I have a cold/sinus congestion! The heat of the soup + the spice opens you right up! I have also used regular green cabbage as a sub for the bok choy, when I couldn't find it at the store. The only cons I can think of to this dish are that A) it's a little messy to eat! I usually use a fork and a spoon! and B) it's a little difficult to evenly distribute into multiple containers when I make bigger batches. I've found the easiest way is to use a pasta fork to catch the noodles and meat, and then ladle the broth in :)
April 26, 2016
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By: EatingWell User
Healthy comfort food I've been making this dish for several years. Even my meat and potatoes husband loves it! It is warm and hearty with all those familiar Asian favors. Pros: Quick, flavorful, healthy Cons: Not all items are easy to find
August 18, 2015
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By: EatingWell User
One of our go to favorites. This recipe is simple and delicious. I love the fresh finish of the cucumber. We often don't have the hot sesame, so we add 3 fresh red chilies. Also we don't add the bok choy to the dish directly, but rather add it to the bowl: noodles, fresh bok choy, broth and then garnish. The hot broth cooks the bok choy just enough that it is lightly cooked, but not over cooked. Pros: Easy and flavorful Cons: Never lasts long in our kitchen
January 14, 2015
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By: islandgirlejfan
This is good as a starter This is a great, fast soup....especially if you are fighting a cold, flu, sinus and don't feel like the can of soup is what you need! I made mine with chicken breast because that is my preference. I just used one. I did not have hot sesame oil, only the plain, so I added some hot chili paste to my soup...about a teaspoon. Gave it just enough zip! :) I also added bean sprouts and a mushroom mixture. The mushrooms added 25 calories and the bean sprouts added 30 calories. Really added a nice touch to the soup. I will definitely make this my way again! Pros: Good flavor Cons: Needs more veggies!
December 10, 2014
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By: EatingWell User
Would make again I have had a cold the past few days and was craving something broth-y for dinner. This was perfect! Like others have suggested, I didn't have hot sesame oil so I used regular sesame oil and Sriracha with a pinch of red pepper. I also added about 2 extra cups of chicken broth. Also, my grocery was selling the noodles for $4 a box, so instead I used three packs of ramen and discarded the seasoning packets; worked perfectly! Pros: Easy, fast, tasty Cons: N/a
August 03, 2014
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By: Peggy W
Delicious! I only used the 1 Tbsp Chili oil and the heat was just right for me. I plan to make this often though. Pros: Easy, quick, satisfying
June 30, 2014
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By: EatingWell User
awesome! I can't wait to make this again! Im going to make four times the recipe and freeze some. Adding sriratcha is definitely key flavor. Pros: easy, delicious, affordable.
March 05, 2014
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By: EatingWell User
I've made this 3 times! I've made this 3 times now, and it is a family favorite. The ground turkey breast I use comes in a 20oz package, so I use an extra Tbs oil when I cook the meat. I use an entire 10oz package of Japanese udon noodles for this, so instead of 3/4 cup of water, I add an extra 4 cups (yes, 4 full cups seems to be the right amount so this is brothy enough). I add an extra Tbs of soy, and an extra Tbs of vinegar, since I have so much extra broth to flavor. This serves our family of 4 for two nights. It comes together so fast, and I've used bok choy twice and spinach once..it was great. The leftovers heat up perfectly on the stove, with a little extra water if needed. Pros: easy, quick, comforting, filling, tasty
February 19, 2013
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By: Peggspark
Easy & Delicious! This was fabulous but I agree it needs a little more broth added. I used regular sesame oil and then spiced it up a bit with a pinch of cayenne pepper and some Sirracha sauce. This recipe is a keeper!