# Components:
→ Noodles
01 - 10 oz fresh or dried wheat noodles (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
# Method:
01 - Cook noodles according to package instructions. Drain thoroughly and rinse with cold water. Set aside.
02 - In a small bowl, whisk together soy sauce, gochujang, brown sugar, rice vinegar, and sesame oil until well combined.
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 turkey to a clean plate.
04 - Add remaining 1 tablespoon oil to the pan. Sauté minced garlic and ginger for 30 seconds until fragrant. Add sliced onion, julienned carrot, bell pepper, and mushroom slices. Stir-fry for 3 to 4 minutes until vegetables reach tender-crisp texture.
05 - Return cooked turkey to the pan. Add noodles and sauce mixture. Toss all ingredients together over high heat for 2 to 3 minutes until well coated and heated through. Stir in sliced spring onions.
06 - Divide noodle mixture among serving bowls. Top with toasted sesame seeds and additional sliced spring onions.
