# What You'll Need:
→ Proteins
01 - 1 pound ground turkey
→ Noodles
02 - 10 ounces fresh or dried wheat noodles, udon or ramen style
→ Vegetables
03 - 1 cup shredded carrots
04 - 1 red bell pepper, thinly sliced
05 - 1 small onion, thinly sliced
06 - 2 cups Napa cabbage, shredded
07 - 2 green onions, sliced
→ Sauce
08 - 3 tablespoons soy sauce
09 - 2 tablespoons gochujang Korean chili paste
10 - 1 tablespoon sesame oil
11 - 1 tablespoon brown sugar
12 - 2 cloves garlic, minced
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon freshly grated ginger
→ Garnish
15 - 1 tablespoon toasted sesame seeds
16 - Extra sliced green onions, optional
# How To Make It:
01 - In a small mixing bowl, whisk together soy sauce, gochujang, sesame oil, brown sugar, garlic, rice vinegar, and ginger until well combined. Set aside.
02 - Cook the noodles according to package instructions. Drain thoroughly and rinse under cold water to prevent sticking. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add a light drizzle of oil, then add the ground turkey. Cook for 4 to 5 minutes, breaking the meat apart with a spatula, until completely browned and cooked through.
04 - Add the sliced onion, shredded carrots, and bell pepper to the skillet. Stir-fry for 2 to 3 minutes until slightly softened. Add the shredded cabbage and stir-fry for an additional 2 minutes.
05 - Pour the prepared sauce into the skillet with the turkey and vegetables. Toss everything together to evenly coat all ingredients.
06 - Add the cooked noodles to the skillet. Toss all ingredients together and stir-fry for 2 to 3 minutes until the noodles are heated through and thoroughly coated with the sauce.
07 - Remove from heat. Garnish with toasted sesame seeds and additional sliced green onions if desired. Serve immediately while hot.
