Magazine's recipe serves as starting point for noodle bowls

Eating Well is one of my favorite magazines because their recipes all have some sort of low-fat, high-fiber, hearty-healthy twist. I also love it because I get it free at work, but that’s beside the point.

The January/February issue is packed with a ton of recipes I aim to try soon, including Cod with Tomato Cream Sauce and the Rack of Lamb with Warm Apple & Lentil Salad.
First up, though, was their recipe for Brothy Chinese Noodles, which I made earlier this week.

While their recipe looks fantastic, I did doctor it a bit to account for my taste preferences and to use what I had in my kitchen. For example, while they call for hot sesame oil, I used regular sesame oil and brought the heat by way of Sambal Oelek, a chili sauce that is always in my fridge. I also amped up the garlic (four cloves instead of two) and bok choy, because why go for only three cups when you’ve got a huge bunch?

Chinese Noodles with Bok Choy
Adapted from Eating Well

2 tablespoons sesame oil, divided
1 pound ground turkey
1 bunch green onions, sliced and divided
4 cloves garlic, minced
1 tablespoon minced fresh ginger
5 cups reduced-sodium chicken broth
4 cups thinly sliced bok choy
6-8 ounces Chinese noodles (think ramen-style noodles)
2 tablespoons soy sauce (better if using reduced-sodium soy)
1 tablespoon rice vinegar
1 tablespoon Sambal Oelek chili sauce

Heat one tablespoon oil in large saucepan over medium heat. Add ground turkey, all but two tablespoons of the green onions, garlic and ginger and cook, stirring and breaking up the turkey, until the meat is no longer pink. Transfer to a plate.

Add broth, bok choy, noodles, soy cause, vinegar and remaining tablespoon of sesame oil to the pan. Bring to a boil over medium-high heat and cook until noodles are tender. Return turkey to the pan, stir in the Sambal Oelek, scoop into bowls and garnish with remaining green onions.