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.

Active Time: 30 minutes
Total Time: 30 minutes

(Make 6 serves)

Amount Per Serving (about 1 1/3 cups each): 292 Calories, 22 g. Protein, 32 g. Carbohydrates, 0 g added sugars, 6 g. Dietary Fiber, 10 g. fat ( 2 g. sat , 2 g. mono ), 43 mg. Cholesterol, 633 mg. Sodium, 509 mg. Potassium
Nutrition Bonus: Vitamin A (32% daily value), Vitamin C (22% dv), Iron (20% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 vegetable, 2 lean meat, 1 fat

Ingredients:

• 2 Tbsp. of hot sesame oil, divided (can be found in the Asian-food section of most supermarkets.)
• 1 lb. of 93%-lean ground turkey
• 1 bunch scallions, sliced, divided
• 2 cloves garlic, minced
• 1 Tbsp. of minced fresh ginger
• 4 cups of reduced-sodium chicken broth
• 3/4 cup of water
• 3 cups of thinly sliced bok choy
• 8 oz. of dried Chinese noodles (can be found in the Asian-food section of most supermarkets.)
• 3 Tbsp. of reduced-sodium soy sauce
• 1 Tbsp. of rice vinegar
• 1 small cucumber, sliced into matchsticks, for garnish

Preparation:

• In large-size saucepan over medium heat, heat 1 Tbsp. of oil and add ground turkey, all but 2 Tbsp. of scallions, garlic and ginger, cook, stirring and breaking up turkey, about 5 min, until no longer pink. Transfer to a plate.
• Add broth, water, bok choy, noodles, soy sauce, vinegar and remaining oil to pan. Bring to a boil over medium-high. Cook, stirring occasionally, about 3-5 min, until noodles are tender.
• Return turkey mixture to pan and stir to combine. Serve garnished with reserved 2 Tbsp. of scallions and cucumber (if using).

Source : EatingWell

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