Chicken Broth and Turkey Noodles

• 1 1/2 tablespoons sesame oil prefer hot and divided
• 1 pound turkey 93%-lean and ground
• 1 bunch scallions, spring or green onions sliced, divided
• 4 cloves garlic or to taste, minced
• 1 tablespoon ginger freshly minced
• 4 cups chicken broth low salt
• 3/4 cup water
• 3 cups bok choy thinly sliced
• 8 ounces noodles whole wheat or buckwheat
• 3 tablespoons soy sauce, sodium reduced
• 1 tablespoon rice vinegar
• 1 each cucumbers sliced into matchsticks

1. Heat 1 tablespoon oil in a large saucepan over medium heat.
2. Stir in ground turkey, all but 2 tablespoons of the scallions, garlic and ginger and cook, stirring often and breaking up the turkey, until no longer pink, 4 to 6 minutes.
3. Transfer to a plate.
4. Stir in broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1/2 tablespoon oil to the pan.
5. Bring to a boil over medium-high.
6. Cook, stirring frequently, until the noodles are tender, about 4 minutes.
7. Bring the turkey mixture back to the pan and mix to blend.
8. Top with the reserved 2 tablespoons scallions and cucumber.
9. Serve warm.

sesame oil, turkey, scallions, garlic, ginger freshly, chicken broth low salt, water, bok choy, noodles, soy sauce, rice vinegar, cucumbers

Taken from recipeland.com/recipe/v/chicken-broth-turkey-noodles-51732 (may not work)