Korean Turkey Fried Noodles (Printable)

Quick Korean-style noodles with seasoned turkey and fresh vegetables

# 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

# Method:

01 - In a small bowl, whisk together soy sauce, gochujang, sesame oil, brown sugar, garlic, rice vinegar, and ginger. Set aside.
02 - Cook the noodles according to package instructions. Drain and rinse under cold water. 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, until browned and cooked through.
04 - Add onion, carrots, and bell pepper. Stir-fry for 2 to 3 minutes until slightly softened. Add the cabbage and stir-fry for another 2 minutes.
05 - Pour in the prepared sauce and toss to coat the turkey and vegetables.
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.
07 - Remove from heat. Garnish with sesame seeds and extra green onions if desired. Serve hot.

# Expert Advice:

01 -
  • It's ready faster than ordering delivery, and somehow tastes fresher than what arrives in a paper bag.
  • Ground turkey keeps things light without sacrificing that deep, savory Korean flavor your taste buds are craving.
  • You probably have most of these ingredients already, and the ones you don't become kitchen staples you'll use constantly.
02 -
  • Cold rinsed noodles are essential; hot noodles clump together and turn into a paste the moment sauce touches them, which I learned by accident early on.
  • Don't overcrowd your pan or everything steams instead of fries, which completely changes the texture and leaves you with a soggy disappointment.
  • The sauce should be whisked smooth before cooking or you'll have pockets of unmixed gochujang that taste overwhelming in some bites and underseasoned in others.
03 -
  • Mise en place, or having everything prepped before you start cooking, is non-negotiable here because the actual cooking happens so fast that you won't have time to slice peppers while the turkey is browning.
  • If you want more heat, add gochugaru (Korean chili flakes) directly to the sauce before cooking rather than sprinkling it on at the end; it infuses better that way and tastes less raw.
Return