Ground turkey cooked with Korean sauce, crisp veggies, and pan-fried noodles for a quick, tasty dish.
# What You'll Need:
→ Proteins
01 - 1 pound ground turkey
→ Noodles
02 - 10 ounces fresh or dried wheat noodles, udon or ramen style
→ 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 - Additional sliced green onions, optional
# How-To Steps:
01 - In a small bowl, whisk together soy sauce, gochujang, sesame oil, brown sugar, minced garlic, rice vinegar, and grated 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 light drizzle of oil, then add the ground turkey. Cook for 4 to 5 minutes, breaking it apart continuously, until browned and cooked through.
04 - Add sliced onion, shredded carrots, and sliced bell pepper to the skillet. Stir-fry for 2 to 3 minutes until vegetables are slightly softened.
05 - Add shredded cabbage and stir-fry for an additional 2 minutes. Pour in the prepared sauce and toss to coat the turkey and vegetables thoroughly.
06 - Add the cooked noodles to the skillet. Toss all ingredients together and stir-fry for 2 to 3 minutes until the noodles are heated through and well-coated with sauce.
07 - Remove from heat. Garnish with toasted sesame seeds and additional sliced green onions if desired. Serve immediately while hot.
