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Chicken Broth and Turkey Noodles

 

.
28

Yield

6

servings

Prep

10

min

Cook

8

min

Ready

31

min

Trans-fat Free
 

Ingredients

1 ½ tablespoons sesame oil
prefer hot and divided
1 pound turkey
93%-lean and ground
1 bunch scallions, spring or green onions
sliced, divided
*
4 cloves garlic
or to taste, minced
1 tablespoon ginger
freshly minced
4 cups chicken broth
low salt
¾ cup water
3 cups bok choy
thinly sliced
*
8 ounces noodles
whole wheat or buckwheat
3 tablespoons soy sauce, sodium reduced
1 tablespoon rice vinegar
1 each cucumbers
sliced into matchsticks

Directions

Heat 1 tablespoon oil in a large saucepan over medium heat.

Stir in ground turkey, all but 2 tablespoons of the scallions, garlic and ginger and cook, stirring often and breaking up the turkey, until no longer pink, 4 to 6 minutes.

Transfer to a plate.

Stir in broth, water, bok choy, noodles, soy sauce, vinegar and the remaining ½ tablespoon oil to the pan.

Bring to a boil over medium-high.

Cook, stirring frequently, until the noodles are tender, about 4 minutes.

Bring the turkey mixture back to the pan and mix to blend.

Top with the reserved 2 tablespoons scallions and cucumber.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 28436% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 581mg 24%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 56g
Vitamin A 1% Vitamin C 6%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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