The combination of thick udon noodles, dark green kale and pork is great, but the addition of Pho stock is what takes this dish over the top. It has a distinct character that’ll have you slurping down every last drop. Chili peppers pack some serious heat, so add with caution!
Chicken Broth Concentrate
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Salt and Pepper*
Udon noodles only need 2-3 minutes to cook in the soup! Overcooking may cause the noodles to tear apart. In Step 2, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy!
Wash and dry all produce.* Peel, then mince or grate the garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Coarsely grate the carrot(s). Thinly slice the green onions. Peel, then thinly slice the shallots into 1/4-inch slices. Finely chop the kale. Finely chop the chili, removing the seeds for less heat. (NOTE: Wear kitchen gloves when prepping the chili, if desired)
Heat a medium pot over medium heat. (NOTE: Use a large pot for 4 ppl.) Add 3 tsp sesame oil (dbl for 4 ppl), then the shallots. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic, ginger and 1 tsp chili (dbl for 4 ppl). (NOTE: Reference the heat guide in the Start Strong). Cook, stirring often, until fragrant, 1 min.
Increase the heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then add the minced turkey and carrots to the pot. Cook, breaking up the turkey into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**) Season with salt and pepper.
Add 3 cups water (dbl for 4 ppl), broth concentrates and soy sauce to the pot. Bring up to a boil over high heat, then reduce the heat to medium. Add the kale and noodles. Cook, gently stirring together, until the kale is tender and the noodles separate, 2-3 min. Season with salt and pepper.
Divide the soup and noodles between bowls. Sprinkle with the green onions and drizzle with the remaining sesame oil.