Chicken Broth & Turkey Noodles
Submitted by happyzhangbo
Ground turkey cooked with garlic, ginger, and scallions in chicken broth with bok choy and whole wheat noodles. A low-fat Asian-style noodle soup ready in about 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
8 minREADY
31 minSomewhere between a noodle soup and a stir-fry bowl, this recipe hits that cozy, slurp-worthy sweet spot.
Lean ground turkey gets seasoned with garlic, fresh ginger, and scallions, then simmered in chicken broth with sliced bok choy and whole wheat noodles.
Sesame oil, soy sauce, and rice vinegar build an aromatic broth that smells incredible while it cooks.
Topped with cool cucumber matchsticks and a final scatter of scallions, it’s light enough for a low-fat dinner but hearty enough to leave you full and happy.
Kitchen Tips
- Use hot sesame oil if you can find it. It adds a background warmth that regular sesame oil doesn’t have.
- Break the turkey up well while browning so you get small, even crumbles throughout the broth instead of big chunks.
- Cook the noodles directly in the broth so they absorb all that gingery, garlicky flavour. Just stir frequently so they don’t clump.
- Add the cucumber matchsticks right at serving. Their cool crunch against the warm broth is what makes this bowl sing.
Ingredients
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.
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