Brothy Chinese Noodle Soup
This is such a fast and easy weeknight meal. My kiddos love Chinese Food and the flavors, but I don’t love all the unhealthy ingredients. This is a win win for us all!
Protein, veggies, and a lot less sodium than at the restaurant!
Ingredients
2 tablespoons hot sesame oil
1 lb lean ground turkey or chicken
1 bunch scallions, sliced, divided
2 cloves garlic, minced
1 tablespoon minced fresh ginger
4 cups reduced-sodium chicken broth
2/4 cup water
3 cups thinkly sliced bok choy
8 ounces dried Chinese noodles
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
- 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).
- 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.
- Source: Eating Well