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; 5 oz baby bok choy, halved lengthwise; 5 oz 99% lean ground turkey; 1 tsp canola oil; 2 cloves garlic, minced; 1 tbsp ginger, minced; 1 tbsp low sodium soy sauce; 1 tsp tahini; 5 g Sichuan chili crisp; 1 1/2 tbsp water; 1 green onions, sliced; 1/4 tsp salt

Nutrition

Per serving

464 calories

Protein: 43g; 38% of calories
Carbs: 43g; 37% of calories
Fat: 13g; 25% of calories

Instructions

Prep 20 min · Cook 5 min

Bring a large pot of salted water to a boil. Add the noodles and cook for 8 to 10 minutes until tender. When the noodles are almost finished, add the bok choy to the water to blanch it. Drain everything well.
While the noodles cook, whisk the soy sauce, tahini, chili crisp, and water together in a small bowl until smooth.
Heat the oil in a 12-inch skillet over medium-high heat. Add the ground turkey and salt. Cook, breaking the meat into small crumbles, for 5 minutes until browned and cooked through. Done when opaque in the center, 165°F.
Add the garlic and ginger to the skillet with the turkey. Cook for 2 minutes until fragrant. Stir in half the green onions and remove from the heat.
Pour the sauce into the bottom of a serving bowl. Top with the cooked noodles and bok choy, then spoon the turkey mixture over the top. Garnish with the remaining green onions.

Nutrition

Ingredients

Instructions

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