Korean Turkey Fried Noodles (Print Version)

Savory ground turkey and crisp vegetables tossed with pan-fried noodles in Korean gochujang sauce for a quick 35-minute meal.

# Ingredient List:

→ 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 shredded Napa cabbage
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

# Recipe Steps:

01 - In a small bowl, whisk together soy sauce, gochujang, sesame oil, brown sugar, minced 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 evenly.
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 with the sauce.
07 - Remove from heat. Garnish with toasted sesame seeds and additional green onions if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so you spend less time cleaning and more time eating.
  • The gochujang gives you that complex Korean depth without any complicated techniques or special equipment.
  • It's endlessly flexible, so you can throw in whatever vegetables are hanging around your crisper drawer.
02 -
  • Don't rinse the noodles in hot water; cold water stops them from cooking further and keeps them from clumping together, which is the difference between silky noodles and gluey ones.
  • Gochujang can sometimes clump when you first add it to the sauce, so whisking it thoroughly with the other liquid ingredients prevents lumpy spots in your final dish.
03 -
  • Cook everything over medium-high heat because that's what gives you that slight caramelization on the turkey and that perfect tender-crisp texture on the vegetables, which a lower heat can't achieve.
  • If your gochujang seems thick and hard to whisk into the sauce, warm the soy sauce slightly in the microwave before whisking it in, and the warmth will help everything combine smoothly.
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