When you want something warm, comforting, and easy enough for a weeknight, these Brothy Chinese Noodles hit the spot. This Chinese-inspired noodle soup combines tender lo mein noodles, lean ground turkey, bok choy, fresh ginger, garlic, and scallions in a flavorful broth with soy sauce, rice vinegar, and hot sesame oil. Best of all, the whole meal comes together in about 30 minutes.
The broth is what makes this Chinese noodle soup so satisfying. Fresh garlic and ginger add plenty of aromatic flavor, while hot sesame oil brings a little heat and a distinctive toasted sesame flavor. Soy sauce adds savory depth, and a splash of rice vinegar brightens everything up. If you prefer a milder bowl of noodles, you can substitute toasted sesame oil for the hot sesame oil.
I especially like the combination of textures in this recipe. The noodles make it hearty enough for dinner, the ground turkey adds protein, and thinly sliced bok choy cooks quickly right in the broth. Fresh cucumber and scallions added at the end provide a cool, crisp contrast to the hot soup.
A large saucepan is particularly useful for this recipe because everything eventually comes together in one pan, from the broth and vegetables to the noodles and turkey. It’s a practical piece of cookware to have when you’re making quick soups, noodle dishes, and one-pan meals.
This brothy Chinese noodle soup is also flexible. The original recipe uses lo mein noodles, but you can experiment with other Asian-style noodles you already have in the pantry. It’s a great recipe for those nights when you want a satisfying bowl of soup without spending hours making a complicated broth.
If you’re craving a cozy bowl of noodles with bold Asian-inspired flavors, this quick and comforting recipe is an easy one to add to your dinner rotation.
Not what you are looking for? Try these other Asian Noodle soup recipes:
Print
Brothy Chinese Noodles
- Total Time: :30
- Yield: 6 1x
Ingredients
- 2 tablespoons hot sesame oil, 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
- ¾ cup water
- 3 cups thinly sliced bok choy
- 8 ounces dried Chinese noodles (lo mein)
- 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.
Notes
Nutrition Facts
- Nutrients per serving (recipe makes 6 servings, about 1 1/3 cups each)
- Calories 292
- Total Fat 10g
- Saturated Fat 2g
- Monounsaturated Fat 2g
- Cholesterol 43mg
- Sodium 705mg
- Carbohydrates 32g
- Dietary Fiber 6g
- Total Sugars N/A
- Added Sugars 0g
- Protein 22g
- Potassium 503mg
- Diabetic Exchanges 2 starch, 1 vegetable, 2 lean meat, 1 fat
Comments
This was a-mazing. A lot of flavour and very little prep and cooking time. Makes you feel warm inside. Tasty, delicious and satisfying, yet light. This seriously picked me up!” -Emma
“This really was delicious. I used ramen noodles from a pack, I think any kind of noodles, even angel hair pasta would work well. I love bok choy but don’t usually buy it to fix just as a veggie. Now I have an excellent reason!” -Judith
“OMG! Thank you for this recipe, it is sooooo good! I couldn’t help myself and had a second bowl.” -Bonnie
- Prep Time: :10
- Cook Time: :20
- Category: Entree
- Method: Stove Top
- Cuisine: Asian
- Diet: Diabetic