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.
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!
Notes
Recipe adapted from Half Baked Harvest