Ingredients:
- 2 tablespoons coconut oil
- 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 (see Note)
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 small cucumber, sliced into matchsticks, for garnish
Method:
- 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).
Source: https://www.eatingwell.com/recipe/250009/brothy-chinese-noodles/
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