I only used the 1 Tbsp Chili oil and the heat was just right for me. I plan to make this often though.
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.
29 Reviews for Brothy Chinese Noodles
I can't wait to make this again! Im going to make four times the recipe and freeze some. Adding sriratcha is definitely key flavor.
I've made this 3 times now, and it is a family favorite. The ground turkey breast I use comes in a 20oz package, so I use an extra Tbs oil when I cook the meat. I use an entire 10oz package of Japanese udon noodles for this, so instead of 3/4 cup of water, I add an extra 4 cups (yes, 4 full cups seems to be the right amount so this is brothy enough). I add an extra Tbs of soy, and an extra Tbs of vinegar, since I have so much extra broth to flavor. This serves our family of 4 for two nights. It comes together so fast, and I've used bok choy twice and spinach once..it was great. The leftovers heat up perfectly on the stove, with a little extra water if needed.
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!
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.