Brothy Chinese Noodles

This one is pretty easy. It comes from Eating Well Feb. 2010 issue pg 26. I took liberties with the garnish and added sweet red pepper to give it more color.

Ingredients:
2 Tbsp hot sesame oil (olive okay)
1 lb ground turkey
1 bunch of scallions (green onions)
2 cloves of garlic, minced or crushed
1 Tbsp fresh ginger, minced (tastes sooo good)
4 cups chicken broth
3/4 cup water
3-4 cups Bok Choy, sliced thin
8 oz Chinese egg noodles
3 Tbsp soy sauce (reduced sodium)
1 Tbsp rice vinegar
1 small cucumber, sliced into matchsticks
1/2 sweet red pepper sliced into matchsticks

1. heat 1 Tbsp oil in deep pan (I use a 6 qt pan) over medium heat. Add ground turkey, all but 2 Tbsp of scallions, garlic, and ginger. Cook, stirring to break up the turkey, until no longer pink, about 5 minutes. Transfer to a bowl.
   
2. Add broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1 Tbsp oil to the pan. Bring to a boil over medium high heat. Cook, stirring occasionally, until the noodles are tender, 3-5 minutes. Return the turkey mixture to the pan and stir to combine. Serve garnished with the reserved 2 tbsp scallions, and red pepper and cucumber.