Target: 6 × 4 inches · landscape

Spicy Sesame Turkey Tantanmen Ramen

40 min · 4 bowls

Ingredients

□ 1 lb ground turkey

□ 1 tbsp neutral oil

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 3 garlic cloves, finely minced

□ 1 tbsp finely grated fresh ginger

□ 2 tbsp low-sodium soy sauce, divided

□ 2 tbsp chili oil, divided

□ 8 cups low-sodium chicken broth

□ 1/3 cup tahini

□ 1 tbsp unseasoned rice vinegar

□ 1 tsp granulated sugar

□ 1 tsp toasted sesame oil

□ 12 oz dried ramen noodles

□ 3 small baby bok choy, quartered lengthwise

□ 4 scallions, thinly sliced

□ 1 tbsp toasted sesame seeds

1. Prep garlic, ginger, bok choy, and scallions. Whisk broth, tahini, soy, vinegar, sugar, and sesame oil; warm gently.

2. Cook and divide ramen. Brown turkey to 165 F, then season with garlic, ginger, soy, and chili oil.

3. Simmer bok choy until crisp-tender. Ladle sesame broth and greens over the noodles.

4. Top bowls with turkey, scallions, and sesame. Serve remaining chili oil on the side.

Cook’s note: Keep the sesame broth at a gentle simmer so it stays smooth.