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Brothy Chinese Noodle Bowl

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2 tablespoons hot sesame oil, divided

1 pounds ground turkey

1 bunch scallions, sliced, divided

2 cloves garlic, minced

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1 tablespoon minced fresh ginger

4 cups chicken broth

3/4 cup water

3 cups thinly sliced bok choy

8 ounces dried Chinese noodles (ie Lo Mein Noodles)

3 tablespoons reduced-sodium soy sauce

1 tablespoon rice vinegar

1 small cucumber, sliced into matchsticks, for garnish

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 and cucumber (if using).

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