Japanese-Style Spicy Turkey Udon Noodle Soup
with Baby Broccoli, Bok Choy, Cabbage & Sriracha
This one-pot Japanese-style soup stars chewy udon noodles cooked right in a spicy, peanutty broth with Szechuan paste, Sriracha, and soy sauce. Baby broccoli, bok, choy, and cabbage go in first for a stir-fry, then ground beef gets cooked in the same pot. After that, you'll build your broth and toss in the noodles. Just ladle it out, top with the cooked veggies and beef, and finish with scallion greens and sesame seeds for a minimal-cleanup, maximal-flavor weeknight win.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ground Turkey
1 unit
Baby Broccoli
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
6 ounce
Udon Noodles
(Contains: Wheat)
1 unit
Peanut Butter
(Contains: Peanuts)
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim and discard woody ends from baby broccoli. Cut into 1-inch-long pieces.
Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites, baby broccoli, and bok choy and napa cabbage; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and softened, 3-5 minutes.
Turn off heat; transfer to a plate.
Heat a drizzle of oil in pot used for veggies over medium-high heat. Add beef*; season with garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Turn off heat; transfer to a plate.
To pot used for beef, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water, and 1 tsp sugar (5½ cups water and 2 tsp sugar for 4 servings). Bring to a boil, then reduce heat to low; whisk until everything is thoroughly combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes.
Taste and add as much remaining soy sauce as you like. Season with salt and pepper if desired.
Increase heat under pot with broth to medium high. Bring to a boil. Once boiling, add noodles to pot, using tongs to break apart. Cook until tender, 1-2 minutes.
Divide noodles and broth between bowls. Top with veggies, beef, scallion greens, and sesame seeds. Serve.
