Brothy Chinese Noodles - cooking recipe

Ingredients

2 tablespoons hot sesame oil
1 lb lean ground turkey
1 bunch scallion, sliced
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
4 cups reduced-sodium chicken broth
3/4 cup water
3 cups bok choy, thinly sliced
8 ounces dried chinese noodles
3 tablespoons reduced sodium soy sauce
1 tablespoon rice vinegar
1 small cucumber, matchstick sliced, for garnish

Preparation

Heat 1 tablespoon oil in a large saucepan over medium heat.
Add ground turkey, all but 2 tablespoons of the scallions, garlic, and ginger and cook, stirring and breaking up the turkey, until no longer pink, about 5 minutes.
Transfer to a plate.
Add broth, water, bok choy, noodles, soy sauce, vinegar, and the remaining 1 tablespoon oil to the pan. Bring to a boil over medium-high.
Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes. Return the turkey mixture to the pan and stir to combine.
Serve garnished with the reserved 2 tablespoons scallions and cucumber (if using).