Korean Turkey Fried Noodles (Printable)

Quick Korean-style noodles with ground turkey and vegetables in spicy-savory sauce.

# What You'll 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 optional

# Step-by-step Directions:

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 thoroughly.
06 - Add the cooked noodles to the skillet. Toss everything together and stir-fry for another 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 in 35 minutes, which means you can actually pull this off on a Tuesday without losing your mind.
  • The gochujang sauce does all the heavy lifting flavor-wise, turning humble ground turkey into something genuinely crave-worthy.
  • Everything cooks in one skillet, so cleanup is refreshingly minimal.
02 -
  • Don't skip rinsing the cooked noodles under cold water—it removes the starch coating and keeps them from clumping into an unappetizing brick once you add them to the pan.
  • Gochujang is thick and pasty, so whisk it thoroughly into the sauce base or you'll end up with little paste clumps that don't distribute evenly, leaving some bites way too spicy and others bland.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top—it wakes them up and makes them taste less like birdseed and more like actual ingredient.
  • If you're cooking this for a crowd, make the sauce ahead of time and store it in the fridge, which means when dinner time hits, you're basically just cooking meat and vegetables and noodles, which is almost embarrassingly fast.
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