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!
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
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.
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.