Brothy Chinese Noodles

By KEM77

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
• 1 bunch cilantro, for garnish
• 1-2 limes, sliced, for garnish

Preparation

Step 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.

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, cucumber, cilantro, limes.

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.