Yum! Yum! Yum! Loved it. Used regular sesame oil instead of hot since that's what I had on hand. My three-year-old ate this, too, so that also made me happy. I will make this again.
Brothy Chinese Noodles
From EatingWell: 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.
30 Reviews for Brothy Chinese Noodles
I made this last night! SO good. Can't wait to eat leftovers for lunch today! I used regular sesame oil rather than the hot oil, but sprinkled a pinch of chili powder in there too. It is delicious.
My kids liked this too. I too used chili paste and sesame oil instead of hot sesame oil, and the flatbreads were worth the effort. I added sriracha sauce to my bowl for extra kick.
This was a hit with the whole family and very easy. Much tastier than I expected, given the short ingredient list. I used some hot oil and some toast sesame oil to insure it would not be too spicy. Next time I will add just a bit more ginger.
I made these noodles for my beautiful wife last night and they were EXCELLENT! I also made (as suggested) the Scallion Flat Breads and it was and outstanding combination. I did make one small change: I could not find hot sesame oil so I flavored 1 tablespoon of canola oil with 1 teaspoon Sambal Oleck chili paste to cook the turkey, scallion, etc. mixture and I added 1 teaspoon of Sun Luck chili oil to the broth, bok choy, noodle mixture. The spiciness was perfect even for my wife who does not like hot foods. The Sambal added some little red flecks to spice up the look. Next time I will add a little more ginger to bring out that flavor. Thanks EW kitchen folks, you have a keeper here! I can't wait to try the flat breads with some hummus.