We love to cook asian inspired food in our house. It’s easily my husbands favourite cuisine and it’s in my top 3 as well. What I love about cooking with asian flavours is that the meals are so fast to throw together and they are so versatile. You can swap our flavours and re invent or refresh a dish so easily. And I freakin’ LOVE noodles!! Give me all the noodles. I really love them. Ramen, rice noodles, vermicelli, egg noodles; bring them all on. Today we’re making long broad egg noodles (tagliatelle woks in a pinch!) sautéed with bok choy, red onion and ground turkey, drizzled with spicy garlicky chili oil. Seriously yummy and so so flavourful!
This recipe is essentially two recipes in one. Part of what makes this recipe so delicious is the amazing chili oil!! It’s super tasty and allows everyone to determine their own heat level for this dish. The great thing about this oil is that you can make extra and keep it in your fridge for topping other things. I love a little drizzle on pan fried chicken or even added to a skillet of veggies for some extra flavour.
Now the base of this noodle bowl is so simple to throw together. The noodles, ground turkey and bok choy cook up so fast. This whole recipe only takes 30 minutes to prep and make! Which is perfect because that’s about all I have time for on a weeknight.
This is a must try if you’re a noodle fan! Enjoy!
Szechuan Noodles with Garlic Chili Oil
Ingredients
- 1/4 cup coconut oil
- 4 colves garlic, sliced
- 1 tsp red pepper flakes
- 1 tsp ginger, minced
- 2 tbsp sesame seeds
- 8 ounces broad egg noodles (asian preferred, but can sub tagliatelle)
- 1/2 cup low sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp brown sugar
- 2 tbsp chili paste (sambal oelek)
- 1/2 pound ground turkey
- 1/2 red onion, thinly sliced
- 4 green onions, chopped
- 4 baby bok choy, trimmed
Instructions
- In a wok melt coconut oil over medium heat. Add garlic, red pepper and ginger to the oil. Cook for 5 minutes until garlic softens. Add sesame seeds and cook for another minute. Pour into a small bowl and set aside.
- In a large pot cook egg noodles according to package instructions.
- Meanwhile whisk together soy sauce, vinegar, brown sugar and chili paste and set aside.
- Brown turkey in a wok over medium high heat. Season with salt and pepper and continue to cook for about 5 minutes. Add red onion, green onion and sauté for 2-3 minutes or until the red onion begins to soften. Add sauce and bok choy to the pan. Simmer sauce until it thickens and coats turkey, about 5 minutes.
- Add cooked noddles and two tablespoons of chili oil to the wok. Toss to coat. Serve in a shallow bowl. Top with remaining green onions and additionally chili oil if desired. Yum!
