Korean Turkey Fried Noodles (Printable Version)

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

# The Ingredients You'll Need:

→ 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 for serving

# Step-by-Step Instructions:

01 - In a small bowl, whisk together soy sauce, gochujang, sesame oil, brown sugar, minced garlic, rice vinegar, and grated ginger until fully combined. Set aside.
02 - Prepare noodles according to package directions. Drain thoroughly and rinse under cold water to stop cooking. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add a light coating of oil, then add ground turkey. Cook for 4 to 5 minutes, breaking the meat apart with a spoon, until browned and fully cooked through.
04 - Add sliced onion, shredded carrots, and bell pepper to the skillet. Stir-fry for 2 to 3 minutes until vegetables are slightly softened. Add shredded cabbage and continue stir-frying for 2 additional minutes.
05 - Pour the prepared sauce over the turkey and vegetables. Toss continuously to coat all ingredients evenly with the sauce.
06 - Add the cooked noodles to the skillet. Toss all ingredients together and stir-fry for 2 to 3 minutes until noodles are heated through and well-coated with the sauce.
07 - Remove from heat. Garnish with toasted sesame seeds and additional sliced green onions if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • It tastes like you spent hours cooking, but your stovetop time is genuinely just fifteen minutes.
  • Gochujang brings this umami depth that makes ground turkey feel restaurant-quality instead of ordinary.
  • The noodles get this slight crispy edge when they hit the hot skillet, which is honestly the best texture surprise.
02 -
  • Don't oversoak your noodles when you rinse them or they'll turn to mush the second they hit the hot pan—cold water rinse, quick draining, and you're done.
  • The sauce needs those two minutes of whisking to break down the gochujang properly; otherwise you get lumps that taste wrong and look unappetizing.
03 -
  • Toast your sesame seeds in a dry pan for literally one minute before scattering them on top—it wakes up the nutty flavor and makes them taste actually toasted instead of just sad seeds.
  • If you have extra sauce left over, save it because it keeps for two weeks and makes a phenomenal marinade for chicken or pork.
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