My boyfriend was pretty dead on when he said it tasted like kicked up chicken noodle soup. I found there wasn't enough broth for our taste so I added another 2 cups of broth plus more of the seasoning. I also added shredded carrots. I like tang so I also added 2 more tablespoons of vinegar. We ate it, but I won't make it 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.
28 Reviews for Brothy Chinese Noodles
I didn't have hot sesame oil so I used the regular toasted sesame oil I had on hand. The dish tasted a little bland to me so I added a few dashes of sriracha to it and it really made the difference. You definitely need that heat to take this dish to the next level.
This is a recipe that I will add to my "regular" list..VERY good taste, made me want more!
Loved this soup. Easy and fast to make, filling without being heavy and tasted like a soup I get at the noodle soup in town. And as a bonus, it's relatively inexpensive to make.
This is decent, it's not something you'll serve at your next dinner party-but its pretty comforting and homey. Didn't have the hot sesame oil-used red pepper flakes. Also garnished with some cilantro-I think without the cilantro it would be very very bland. I also added 2 chicken bouillon cubes.
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