Brothy Chinese Noodles

4.2 (149)
Brothy Chinese Noodles

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.

Yield: 6 servings, about 1 1/3 cups each
Active Time: 30
Total Time: 30

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.

Nutrition

Nutrition Per Serving

calories 292
fat 10 g (2 g sat, 2 g mono)
cholesterol 43 mg
carbohydrates 32 g
protein 22 g
fiber 6 g
sodium 633 mg
potassium 509 mg

Nutrition Bonus Vitamin A (32% daily value), Vitamin C (22% dv), Iron (20% dv).

Carbohydrate Serving 2

Exchanges 2 starch, 1 vegetable, 2 lean meat, 1 fat

From EatingWell January/February 2010