Wednesday, January 20, 2010

Brothy Chinese Noodles

Ohhh buddy this dish is so good! It was a little time consuming with all of the steps and chopping (about 35 minutes which is more time than I like to spend cooking). The prep work was well worth it.
2 tablespoons hot sesame oil (see Note), divided
1 pound 93%-lean ground turkey (I don't like ground turkey so I cut up chicken breast)
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 (it's a veggie that looks like lettuce)
8 ounces dried Chinese noodles (see Note)
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar (I just used regular 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).

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.

Per serving: 292 calories; 10 g fat (2 g sat, 2 g mono); 43 mg cholesterol; 22 g protein; 6 g fiber; 633 mg sodium; 509 mg potassium.
Nutrition Bonus: Vitamin A (32% daily value), Vitamin C (22% dv), Iron (20% dv).

Source: Eating Well

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