Korean Turkey Fried Noodles (Printable Version)

Savory turkey noodles with Korean-inspired sauce and crisp vegetables

# Needed Ingredients:

→ 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

# Preparation Steps:

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 comes together faster than you can order takeout, and tastes like you've been cooking for hours.
  • The gochujang gives you that complex Korean heat without needing a dozen exotic ingredients.
  • Ground turkey keeps it lighter than the traditional version, but the sauce makes it feel completely indulgent.
02 -
  • Don't skip rinsing the noodles after cooking—that starch clinging to them will make everything gluey instead of silky and separated.
  • Gochujang has a fermented funk that some people mistake for being too strong; you need the soy sauce, vinegar, and brown sugar all together for it to taste balanced and craveable instead of one-note spicy.
03 -
  • Toasted sesame seeds aren't just garnish—they're the textural contrast that makes each bite interesting, so don't skip them or substitute with plain seeds.
  • Keep your ingredients prepped and within arm's reach before you turn on the heat; this dish moves fast, and having everything ready means you stay in control instead of scrambling.
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