Korean Turkey Fried Noodles (Print View)

Savory turkey and crisp vegetables in a spicy Korean sauce with pan-fried noodles

# Components:

→ Proteins

01 - 1 pound ground turkey

→ Noodles

02 - 10 ounces fresh or dried wheat noodles such as udon or ramen

→ Vegetables

03 - 1 cup shredded carrots
04 - 1 red bell pepper, thinly sliced
05 - 1 small onion, thinly sliced
06 - 2 cups Napa cabbage, shredded
07 - 2 green onions, sliced

→ Sauce

08 - 3 tablespoons soy sauce
09 - 2 tablespoons gochujang Korean chili paste
10 - 1 tablespoon sesame oil
11 - 1 tablespoon brown sugar
12 - 2 cloves garlic, minced
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon freshly grated ginger

→ Garnish

15 - 1 tablespoon toasted sesame seeds
16 - Extra sliced green onions optional

# Directions:

01 - In a small bowl, whisk together soy sauce, gochujang, sesame oil, brown sugar, minced garlic, rice vinegar, and grated ginger until well combined. Set aside.
02 - Cook the noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add a drizzle of oil, then add the ground turkey. Cook for 4 to 5 minutes, breaking it apart with a spoon, until browned and cooked through.
04 - Add sliced onion, shredded carrots, and sliced bell pepper to the skillet. Stir-fry for 2 to 3 minutes until slightly softened. Add the shredded cabbage and continue stir-frying for another 2 minutes.
05 - Pour the prepared sauce over the turkey and vegetables. Toss everything together to coat evenly.
06 - Add the cooked noodles to the skillet. Toss all ingredients together and stir-fry for 2 to 3 minutes until the noodles are heated through and well-coated with sauce.
07 - Remove from heat. Garnish with toasted sesame seeds and extra sliced green onions if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together faster than most takeout orders, and tastes like you've been cooking all day.
  • Ground turkey keeps it lean and affordable while the sauce makes everything taste indulgent and rich.
  • You can swap vegetables based on what's in your crisper drawer without losing the magic.
02 -
  • Don't skip rinsing the noodles after cooking, otherwise they'll stick together in clumps that won't mix with the sauce no matter how hard you stir.
  • The gochujang needs to go into the sauce raw and get whisked smooth, not stirred into the pan straight from the jar, or you'll get lumps that never fully dissolve.
03 -
  • Cook the noodles slightly under what the package says, since they'll continue cooking when you toss them with the hot sauce and turkey.
  • If your sauce looks too thick after mixing everything, thin it with a tablespoon of water at a time rather than starting over with new sauce.
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