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.
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Course: Dinner, Lunch
Cuisine: Korean
Keyword: Noodle dish, turkey bowl, Turkey Noodles
Servings: 4
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

Calories: 433kcal | Carbohydrates: 73g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 1813mg | Potassium: 495mg | Fiber: 6g | Sugar: 32g | Vitamin A: 8224IU | Vitamin C: 22mg | Calcium: 124mg | Iron: 2mg