This recipe is simple and delicious. I love the fresh finish of the cucumber. We often don't have the hot sesame, so we add 3 fresh red chilies. Also we don't add the bok choy to the dish directly, but rather add it to the bowl: noodles, fresh bok choy, broth and then garnish. The hot broth cooks the bok choy just enough that it is lightly cooked, but not over cooked.
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.
32 Reviews for Brothy Chinese Noodles
This is a great, fast soup....especially if you are fighting a cold, flu, sinus and don't feel like the can of soup is what you need! I made mine with chicken breast because that is my preference. I just used one. I did not have hot sesame oil, only the plain, so I added some hot chili paste to my soup...about a teaspoon. Gave it just enough zip! :) I also added bean sprouts and a mushroom mixture. The mushrooms added 25 calories and the bean sprouts added 30 calories. Really added a nice touch to the soup. I will definitely make this my way again!
I have had a cold the past few days and was craving something broth-y for dinner. This was perfect!
Like others have suggested, I didn't have hot sesame oil so I used regular sesame oil and Sriracha with a pinch of red pepper. I also added about 2 extra cups of chicken broth. Also, my grocery was selling the noodles for $4 a box, so instead I used three packs of ramen and discarded the seasoning packets; worked perfectly!
I only used the 1 Tbsp Chili oil and the heat was just right for me. I plan to make this often though.
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.