# What you'll need:
→ Noodles
01 - 10 oz fresh or dried wheat noodles such as udon or ramen
→ Sauce
02 - 3 tablespoons soy sauce
03 - 2 tablespoons gochujang Korean chili paste
04 - 1 tablespoon brown sugar
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon sesame oil
→ Turkey and Vegetables
07 - 14 oz ground turkey
08 - 2 tablespoons vegetable oil
09 - 3 garlic cloves minced
10 - 1 tablespoon fresh ginger minced
11 - 1 medium yellow onion thinly sliced
12 - 1 medium carrot julienned
13 - 1 red bell pepper thinly sliced
14 - 3.5 oz shiitake mushrooms sliced
15 - 2 spring onions sliced
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - 2 spring onions finely sliced
# Method:
01 - Cook noodles according to package instructions. Drain thoroughly and rinse with cold water to prevent sticking. Set aside.
02 - In a small mixing bowl, whisk together soy sauce, gochujang, brown sugar, rice vinegar, and sesame oil until fully combined and smooth.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through approximately 5 minutes. Transfer to a clean bowl and set aside.
04 - Add remaining 1 tablespoon oil to the pan. Sauté minced garlic and ginger for 30 seconds until fragrant. Add sliced onion, julienned carrot, bell pepper strips, and mushroom slices. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
05 - Return cooked turkey to the pan. Add cooked noodles and prepared sauce. Toss everything together over high heat for 2 to 3 minutes until thoroughly combined and heated through. Stir in sliced spring onions.
06 - Divide noodles among serving bowls. Garnish each portion with toasted sesame seeds and fresh spring onion slices.
