_{Korean-inspired turkey noodle dish with fresh tomatoes and pickled veggies (carrots, cabbage and red onions). Photo by PattyCooks.}

Diet
[x] Flexitarian + Omnivore
[O] Vegan: use Quorn or tempeh protein
[O] Vegetarian: use Quorn or tempeh protein
[O] Pescatarian: use Quorn or tempeh protein
[O] Gluten free: use different noodles, and tamari, add smoke
[O] Weight Maint
[O] Keto Diet
[O] Mediterranean
[O] Lectin Avoidance: wheat, peppers, soy
[x] Oxalate Avoidance
[O] Purine Avoidance: sugar

Korean Turkey Noodle Dish

Smokey, salty, with heat and sour. A complex layered dish of flavors and textures. You can add the obligatory sunny side up egg to this dish for more authenticity.

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Course: Dinner, Lunch

Cuisine: Korean

Keyword: Noodle dish, turkey bowl, Turkey Noodles

Servings:

Calories: 433kcal

Author: Patty

Ingredients

Meat

1 # Ground turkey
3 cloves Garlic minced

Sauce

1/2 C Shoyu Soy Sauce Organic and smoked
3 T Sesame oil
1/2 C Brown sugar dark
3 t Ginger grated
2 t Red pepper flakes
1 t Black pepper

Noodles + Toppings

1 pack Hokkien Stir-Fry Noodles (from KA-ME)
3 Scallions chopped (white and green parts)

Vinegar Veggies

3 Carrots chopped
1/4 Napa Cabbage sliced ~3"
1/2 Red onion sliced
1/2 C Red wine vinegar
2 T Pickling spice (recipe: pickling spice)

Instructions

Mise en Place

Wash veggies and gather spice and herbs.

Pickling Veggies

Chop the veggies (carrots, cabbage, onion) and place in a glass bowl (that has a tight lid).
Pour the vinegar with pickling spice into the bowl to cover all the veggies. And place in the fridge to marinate.

Meat

Prepare the sauce by mixing all together in a small saucepan and cooking on the stove until the sauce is warmed and the brown sugar has disappeared into the sauce.
Meanwhile, place the ground turkey into a wok and cook so it is crumbled.
Once cooked, add the noodles to warm up, and then the sauce.

Serving

Place the noodle meat mixture in a bowl with a portion of pickled veggies on one side. Add some freshly cut tomato slices.
Distribute any remaining sauce over the servings and top with chopped scallions for color.

Notes

My way of saying this was inspired by a particular country’s cuisine is when I use the phrase “ish”. This dish was inspired by something I ate in a Korean restaurant, thus Koreanish.

I am using ready-made, already cooked noodles to save time. These noodles do contain gluten.

I used my own quick pickled veggies, but to make this more like Korean food, use red Kimchi as the side.

Nutrition

Koreanish Turkey Noodle Dish