Recipe Library
Brothy Ginger-Soy Noodles with Turkey & Bok Choy
Slender noodles soak up a savory ginger soy broth fragrant with garlic and scallions while tender ground turkey and crisp bok choy add hearty bites and fresh crunch, finished with cool cucumber matchsticks for bright contrast.
- Total
- 20 min
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 6
Nutrition per Serving
- Calories
- 292
- Protein
- 22g
- Carbs
- 32g
- Fat
- 10g
- Fiber
- 6g
- Sugar
- 1g
- Sodium
- 705mg
Ingredients
- 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
Instructions
- 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).