Tingly Turkey and Greens Noodle Bowl

1 cup matchstick size- pieces English or seeded regular cucumbers
Salt
1 lb ground turkey (or ground chicken)
3 cloves garlic, grated or finely chopped
1 (1 inch) piece ginger, peeled then grated or finely chopped
1 1/12 tsp ground pepper
1-2 tsp. sriracha or other hot sauce*
2 tbsp. canola or peanut oil
4 cups chicken stock
3 tbsp. soy sauce
1 tsp. fish sauce or salt to taste
1 large bunch Swiss chard, stems removed and leaves coarsely torn.( I have also used a bag of baby spinach)
1 bunch scallions, thinly sliced
8-10 oz wide rice or egg noodles. (I've used two packs of Ramen noodles, spice packets discarded)
lime wedges

In a medium bowl sprinkle the cucumbers with some salt; toss to coat. Let sit until juices form, about 10 minutes.

In large deep skillet heat oil. Add turkey, garlic, ginger, ground pepper, and sriracha. Cook over medium heat until meat is browned and cooked. 8-10 minutes. Add the stock, 1 cup water, soy sauce and fish sauce. Stir, scraping up and browned bits. Bring to a low simmer, add the chard and scallions and stir until chard is just wilted, about 2 minutes.
Cook the noodles according to package directions. Divide among bowls. Top with turkey mixture and  cucumbers. Serve with the lime wedges.

* When serving this to Jack I make it with 1/2 tsp of sriracha and then pass along the sauce for the adults to add straight to the bowl! Don't skip it completely it adds that "tingly" spice to the broth.

Serves 4

Adapted from Rachael Ray's May 2014 magazine issue.