Brothy Chinese Noodles

By sheilaolim

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.

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

Step 1

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).