Korean Turkey Fried Noodles (Printer-friendly)

Ground turkey and vegetables tossed with noodles in gochujang-spiced sauce. Ready in 35 minutes.

# What You’ll Need:

→ Noodles

01 - 10 oz fresh or dried wheat noodles such as udon or ramen

→ Sauce

02 - 3 tablespoons soy sauce
03 - 2 tablespoons gochujang Korean chili paste
04 - 1 tablespoon brown sugar
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon sesame oil

→ Turkey and Vegetables

07 - 14 oz ground turkey
08 - 2 tablespoons vegetable oil
09 - 3 garlic cloves minced
10 - 1 tablespoon fresh ginger minced
11 - 1 medium yellow onion thinly sliced
12 - 1 medium carrot julienned
13 - 1 red bell pepper thinly sliced
14 - 3.5 oz shiitake mushrooms sliced
15 - 2 spring onions sliced

→ Garnish

16 - 1 tablespoon toasted sesame seeds
17 - 2 spring onions finely sliced

# Directions:

01 - Cook noodles according to package instructions. Drain thoroughly and rinse with cold water to remove excess starch. Set aside.
02 - In a small bowl, whisk together soy sauce, gochujang, brown sugar, rice vinegar, and sesame oil until smooth and well combined.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add ground turkey and cook while breaking it apart with a spoon until browned and cooked through, approximately 5 minutes. Transfer to a plate.
04 - Add remaining 1 tablespoon oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant. Add onion, carrot, bell pepper, and mushrooms. Stir-fry for 3 to 4 minutes until vegetables reach tender-crisp texture.
05 - Return cooked turkey to the pan. Add prepared noodles and sauce. Toss everything together over high heat for 2 to 3 minutes until thoroughly combined and heated through.
06 - Stir in sliced spring onions and remove from heat.
07 - Divide noodle mixture evenly among serving bowls. Top each portion with toasted sesame seeds and additional sliced spring onions.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, which means weeknight dinners stop feeling like a chore.
  • The sauce hits that sweet-spicy-savory trifecta that makes you want seconds before you've finished your first bite.
  • Ground turkey keeps things lighter than beef, but the noodles and vegetables make it deeply satisfying anyway.
02 -
  • Gochujang is not optional; it's what separates this from basic stir-fried noodles, and you can find it at any Asian grocery store or online.
  • Don't overcrowd the pan when browning turkey or it steams instead of browning, which means less flavor and a sadder dish.
  • Cook the vegetables and turkey separately, then combine with the noodles at the very end so nothing gets mushy or overdone.
03 -
  • Mince your garlic and ginger finer than you think necessary; they cook so fast that larger pieces won't break down or distribute evenly through the dish.
  • Whisk the gochujang sauce completely smooth before adding it to the pan, or you'll end up with clumps of paste that don't coat the noodles properly.
  • Keep your heat high during the final toss so the sauce clings to the noodles instead of pooling at the bottom of the pan.
Go Back