Korean Turkey Fried Noodles (Printable Version)

Savory ground turkey and crisp vegetables in Korean-spiced sauce, tossed with pan-fried noodles for a quick, flavorful meal.

# The Ingredients You'll Need:

→ Proteins

01 - 1 lb ground turkey

→ Noodles

02 - 10 oz 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

# Step-by-Step Instructions:

01 - In a small bowl, whisk together soy sauce, gochujang, sesame oil, brown sugar, garlic, rice vinegar, and 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 light 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 the sliced onion, shredded carrots, and bell pepper to the skillet. Stir-fry for 2 to 3 minutes until slightly softened. Add the shredded cabbage and stir-fry for another 2 minutes.
05 - Pour the prepared sauce into the skillet and toss to coat the turkey and vegetables evenly.
06 - Add the cooked noodles to the skillet. Toss everything 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.

# Additional Tips::

01 -
  • It delivers restaurant-level flavor in under 40 minutes, even on a weeknight when youre running on fumes.
  • The gochujang brings just enough heat without overwhelming, and you can dial it up or down based on your mood.
  • Leftovers taste even better the next day when the noodles soak up all that savory, slightly sweet sauce.
02 -
  • Rinse the noodles after boiling or theyll stick together in a gummy clump when you try to stir-fry them.
  • Dont skip the ginger; I tried once and the sauce tasted flat and one-dimensional without it.
  • If your gochujang is older or less spicy, taste the sauce before adding it to the pan and adjust with a pinch of gochugaru or extra paste.
03 -
  • Use a wok if you have one; the high sides and even heat make tossing everything together so much easier.
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top, and the flavor will be twice as bold.
  • Make a double batch of the sauce and keep it in the fridge for up to a week; it works on rice bowls, grilled vegetables, and scrambled eggs too.
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