Name: Sichuan dan dan noodles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz spaghetti; 6 oz 93% lean ground turkey; 5 oz bok choy, chopped; 1/2 tsp canola oil; 2 cloves garlic, minced; 1 tbsp ginger, minced; 2 3/4 tsp low-sodium soy sauce; 6 g Sichuan chili crisp; 1/4 cup reduced-sodium chicken broth; 1 green onions, thinly sliced; 4 1/4 cups water

Instructions

Prep 20 min · Cook 5 min

Fill a large pot with the water and a pinch of salt, and bring to a boil for 10 minutes. While the water heats, whisk the soy sauce, chili crisp, and chicken broth together in a small bowl.
Heat the oil in a 12-inch skillet over medium-high heat. Add the turkey and cook, breaking it up with a spoon, for 5 to 6 minutes until browned and mostly cooked through. Done when opaque in the center, 165°F.
Add the noodles to the boiling water and cook for 9 minutes until tender. When the noodles have about 1 minute of cooking time left, add the bok choy to the pot to blanch. Drain the noodles and bok choy together.
While the noodles finish, add the garlic and ginger to the skillet with the turkey. Cook for 1 minute until fragrant.
Pour the prepared sauce into the skillet. Simmer for 2 minutes until the sauce has thickened slightly and the turkey is fully cooked. Done when reached 165°F.
Add the drained noodles and bok choy to the skillet. Toss everything together for 1 minute to coat well, then plate and top with the sliced green onions.

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Ingredients

Instructions

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