Korean Turkey Fried Noodles (Printable Version)

Savory turkey and crisp vegetables tossed with pan-fried noodles in a spicy Korean-inspired sauce

# What You Need:

→ Proteins

01 - 1 lb ground turkey

→ Noodles

02 - 10 oz 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 garnish

# How-To Steps:

01 - Whisk together soy sauce, gochujang, sesame oil, brown sugar, garlic, rice vinegar, and ginger in a small bowl. Set aside.
02 - Cook 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 ground turkey. Cook for 4 to 5 minutes, breaking it apart, until browned and cooked through.
04 - Add onion, carrots, and bell pepper to the skillet. Stir-fry for 2 to 3 minutes until slightly softened. Add cabbage and stir-fry for another 2 minutes.
05 - Pour the prepared sauce into the skillet and toss to coat the turkey and vegetables thoroughly.
06 - Add cooked noodles to the skillet. Toss everything together and stir-fry for 2 to 3 minutes until 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 comes together in under 35 minutes, which means weeknight dinner stress becomes a non-issue.
  • The sauce coats everything with just the right amount of heat and umami depth without tasting heavy.
  • Ground turkey keeps it lean but the noodles and sesame oil make it feel completely satisfying.
02 -
  • Don't skip rinsing the cooked noodles under cold water, because hot noodles will stick together and you'll end up with a tangled mess instead of individual strands.
  • If your gochujang is very thick, whisk it with a tablespoon of water before adding it to the sauce so it incorporates smoothly instead of creating lumps.
  • The vegetables should still have slight firmness when you add the sauce, not be fully cooked, because they'll continue softening as everything finishes together.
03 -
  • Toast your sesame seeds in a dry skillet for 2 minutes before garnishing, because the heat brings out their nuttiness and makes them taste like a conscious choice rather than an afterthought.
  • Prep all your vegetables before you start cooking, because once the turkey hits the pan, everything moves quickly and there's no time to slice things mid-stir-fry.
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