Description
This flavorful noodle bowl with ground turkey features chewy ramen noodles, a caramelized gochujang-based sauce, and a refreshing veggie topping. It’s a balanced, satisfying dish ready in just 30 minutes—perfect for weeknights.
Ingredients
- 1 lb ground turkey
- 1/2 cup red pepper, diced
- 1/2 cup onion, diced
- 3 packs instant ramen noodles, cooked al dente and rinsed
- Chili sauce or chili crisp for garnish
- 2 tbsp gochujang
- 3 tbsp brown sugar
- 2 tbsp black bean and garlic sauce
- 2 tbsp soy sauce
- 2 tbsp oil (for sauce)
- 1 tsp mayonnaise
- 2 tsp vinegar
- 1 1/2 tsp honey
- 2 tbsp neutral oil or sesame oil (for dressing)
- 1/2 tsp salt
- 1 cup cilantro, roughly chopped
- 3/4 cup cucumber, julienned
- 3 green onions, sliced
- 1/2 cup celery, thinly sliced
- 1 tsp neutral oil (for pan)
Instructions
- In a medium bowl, whisk together mayonnaise, vinegar, honey, oil, and salt until slightly thickened.
- Add cilantro, cucumber, green onions, and celery to the dressing. Toss, cover, and refrigerate.
- In a small bowl, whisk together gochujang, brown sugar, black bean and garlic sauce, soy sauce, and oil. Set aside.
- Bring a medium pot of salted water to a boil. Cook ramen noodles until al dente, then drain and rinse under cold water. Set aside.
- Heat neutral oil in a large frying pan over medium heat.
- Add ground turkey and cook, breaking it apart, for 3–4 minutes until browned and cooked through.
- Add red pepper and onion to the pan. Cook for 2 minutes until slightly softened.
- Pour in two-thirds of the sauce. Increase heat to medium-high and stir until sauce thickens and caramelizes slightly.
- Add noodles and remaining sauce. Toss until evenly coated and heated through.
- Divide the noodle mixture into bowls. Top with the chilled veggie mixture and drizzle with chili sauce or chili crisp if desired.
Notes
- Use ground chicken, beef, tofu, or plant-based crumbles as a substitute for turkey.
- Rinse noodles to stop cooking and prevent clumping.
- Prep the sauce and veggie topping ahead for faster assembly.
- For less sweetness, reduce brown sugar to 1–2 tbsp.
- Store veggie topping separately to keep it crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
