Koreanish Turkey Noodle Dish

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.

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))

Mise en Place

  1. Wash veggies and gather spice and herbs.

Pickling Veggies

  1. Chop the veggies (carrots, cabbage, onion) and place in a glass bowl (that has a tight lid).

  2. Pour the vinegar with pickling spice into the bowl to cover all the veggies. And place in the fridge to marinate.

Meat

  1. 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.

  2. Meanwhile, place the ground turkey into a wok and cook so it is crumbled.



  3. Once cooked, add the noodles to warm up, and then the sauce.



Serving

  1. Place the noodle meat mixture in a bowl with a portion of pickled veggies on one side. Add some freshly cut tomato slices.



  2. Distribute any remaining sauce over the servings and top with chopped scallions for color.

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.

Dinner, Lunch
Korean
Noodle dish, turkey bowl, Turkey Noodles