Brothy Chinese Noodles

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.

From EatingWell: January/February 2010
Yield: 6 servings, about 1 1/3 cups each
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

  1. 2 tablespoons hot sesame oil (see Note), divided
  2. 1 pound 93%-lean ground turkey
  3. 1 bunch scallions, sliced, divided
  4. 2 cloves garlic, minced
  5. 1 tablespoon minced fresh ginger
  6. 4 cups reduced-sodium chicken broth
  7. 3/4 cup water
  8. 3 cups thinly sliced bok choy
  9. 8 ounces dried Chinese noodles (see Note)
  10. 3 tablespoons reduced-sodium soy sauce
  11. 1 tablespoon rice vinegar
  12. 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

Nutrition

Nutrition Per Serving: 292 calories; 10 g fat (2 g sat, 2 g mono); 43 mg cholesterol; 32 g carbohydrates; 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).

2 Carbohydrate Serving

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