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!
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.
31 Reviews for Brothy Chinese Noodles
Very easy to make. Tastes great! The only changes I would make is if you want a more brothy noodles you will need more broth for sure. Also if it isn't flavorful enough for you simply add a bit more ginger and some red pepper flakes to your taste. Don't leave out the cucumber and scallion garnish it makes it so refreshing! Will make this again.
I love this dish, i made it just last night and it was a hit! It was tasty not too salty and very filling. I cant wait to have left overs for lunch! Only criticism would be that it probably needed a little more broth so next time i think i will add at least another cup.
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.
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.