BROTHY CHINESE NOODLES
6 servings, about 1-1/3 cups each
- 2 Tbsp. hot sesame oil, divided
- 1 lb. 93% lean ground turkey
- 1 bunch scallions, sliced, divided
- 2 cloves garlic, minced
- 1 Tbsp. minced fresh ginger
- 4 cups reduced-sodium chicken broth
- 3/4 cup water
- 3 cups thinly sliced bok choy
- 8 oz. dried Chinese noodles
- 3 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. rice vinegar
- 1 small cubumber, cliced into matchsticks for garnish
1. Heat 1 Tbsp. oil in a large saucepan over medium heat. Add ground turkey, all but 2 Tbsp. of the scallions, garlic and giner 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 Tbsp. oil to the pan. Bring to a boil over medium-high heat. Cook, stirring occasionaly, until the noodles are tender, 3-5 minutes. Return the turkey mixture to the pan and stire to combine. Serve garnished with the reserved 2 Tbsps. scallions and cumcumber (if using).