I absolutely LOVE this recipe. I have mad it numerous times and have made it my own by adding mushrooms and water chestnuts.
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.
35 Reviews for Brothy Chinese Noodles
I also love this recipe. It's fast, it's tasty, and it's nourishing. Since everyone's mentioned the hot sesame oil, here's my take. I just use regular sesame oil and put a bottle of srirachi on the table, so everyone can adjust the heat to what they like (think the condiments at a pho joint).
I made this last night and my husband and I both loved it. I didn't have hot sesame oil, so I just added about 1/2 teaspoon of red pepper flakes to the oil before adding the turkey. It was the perfect amount of spiciness for my husband, although I always like a bit more zing. I'll definitely be making this one again.
The recipe says it is modeled on flavorful and spicy dan dan noodles, which are a fave of mine. I love spicy, boldly flavored foods, and even with doubling the seasonings and adding some Thai chile paste (sambal olek) I still found this recipe too bland. If you like your foods mildly seasoned or you are serving children, it's a healthful dish and easy to prepare - just don't expect this to taste like dan dan noodles.
My husband calls this potsticker soup because he says it tastes like the inside of a potsticker with dipping sauce. It is super fast to make. We use ground chicken instead of turkey. I like a little bit more spice, so I add Sriracha to my serving.