Brothy Chinese Noodles

By myriamradia

Ingredients

• 6 servings, about 1 1/3 cups each
• Active time: 30 minutes | Total: 30 minutes
• 2 tablespoons hot sesame oil (see Note), divided
• 1 pound 93%-lean ground turkey
• 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
• 8 ounces dried Chinese noodles (see Note)
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 small cucumber, sliced into matchsticks, for garnish

Preparation

Step 1

1. 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.
2. 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).
Per serving: 292 calories; 10 g fat ( 2 g sat , 2 g mono ); 43 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 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).