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Spicy Szechuan Noodles


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Rate this recipe 4.7/5 (19 Votes)


  • 10 oz Chinese egg noodles/or thin spaghetti noodles
  • 3/4 C chicken broth
  • 3 Tbs low sodium soy sauce
  • 3 Tbs lime juice
  • 1 Tbs sugar
  • 1 Tbs Sriracha hot sauce
  • 1 Tbs chopped fresh ginger
  • 2 Tbs Canola Oil
  • 8 oz ground turkey
  • 5 oz baby spinach


Preparation time 5mins
Cooking time 20mins


Step 1

In a large covered saucepan, heat salted water to boiling on high. Add 10 oz Chinese egg noodles. Cook as label directs, drain and rinse under cold water.Puree in a food processor the chicken broth, soy sauce, lime juice, sugar, hot sauce and ginger.

Heat 2Tbs canola oil in 12 inch skillet on high.

Add 8oz ground turkey; cook 5 minutes, breaking up with a spoon. Add broth mixture; simmer 5 minutes or until turkey is cooked through.

Stir in 5 oz baby spinach; cook 1 minute.

Divide noodles among 4 plates; top with sauce and chopped peanuts.


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