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Szechuan Noodles with Garlic Chili Oil

Delicious asian inspired dish. Broad egg noddles tossed with sautéed bok choy and ground turkey. Top it off with spicy garlic chili oil.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. In a large pot cook egg noodles according to package instructions.
  3. Meanwhile whisk together soy sauce, vinegar, brown sugar and chili paste and set aside.
  4. 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.
  5. 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!

Notes

Recipe adapted from Half Baked Harvest