Korean Turkey Fried Noodles (Print Version)

Ground turkey and vegetables tossed with noodles in sweet-spicy Korean sauce. Quick weeknight dinner 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

# How to Make It:

01 - Cook noodles according to package instructions. Drain and rinse with cold water, then set aside.
02 - In a small bowl, whisk together soy sauce, gochujang, brown sugar, rice vinegar, and sesame oil until smooth and well blended.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook 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 are tender-crisp.
05 - Return cooked turkey to the pan. Add cooked noodles and sauce. Toss everything together over high heat for 2 to 3 minutes until well combined and heated through.
06 - Stir in spring onions. Divide among serving bowls and garnish with toasted sesame seeds and additional spring onions.

# Additional Tips::

01 -
  • It comes together faster than waiting for delivery and tastes better than most takeout.
  • The sauce is sweet, spicy, and sticky in a way that makes you want to lick the bowl.
  • You can toss in whatever vegetables are sitting in your crisper and it still works.
  • Ground turkey keeps it lighter but still hearty enough to feel like a real meal.
02 -
  • Rinse your noodles after cooking or they will stick together in one giant clump and ruin the stir-fry.
  • Don't skip the high heat at the end, that's when the noodles get a little charred and everything comes alive.
  • Taste your gochujang before you add it because some brands are much spicier than others.
03 -
  • Toast your sesame seeds in a dry pan until they smell nutty and start to pop, it takes two minutes and makes a huge difference.
  • If your noodles are sticking, toss them with a tiny bit of sesame oil after rinsing to keep them loose.
  • Use the hottest burner you have and don't crowd the pan, you want a sizzle not a steam.
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