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.
- 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
- 3/4 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
- 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.
- 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).
Tips & Notes
- 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.
Per serving: 292 calories; 10 g fat (2 g sat, 2 g mono); 43 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 22 g protein; 6 g fiber; 633 mg sodium; 509 mg potassium.
Nutrition Bonus: Vitamin A (32% daily value), Vitamin C (22% dv), Iron (20% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 vegetable, 2 lean meat, 1 fat
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- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- Ease of Preparation
- January/February 2010