Gochujang Turkey Noodles
This saucy Gochujang turkey noodle dish is perfect if you like a bit of spice! The Korean Gochuyang paste adds a a little heat to make a delicious sauce to go with the noodles, peppers and turkey breasts.
Servings: 5
Calories: 544kcal
Cost: £1.72
Equipment
Ingredients
- 1 white onion, thinly sliced (£0.12)
- 3 mixed peppers, thinly sliced (£0.92)
- 2 large carrots,spiralized (£0.29)
- 160 g tenderstem broccoli (£1.00)
- 50 g spring onions, sliced diagonally (£0.50)
- 480 g turkey steaks (£4.00)
- 340 g noodles (£1.75)
Cupboard Essentials for sauce
- 3 tbsp Gochujang paste
- 2 tbsp soy sauce
- 1 tsp honey
- 2 tbsp cornflour
- 500 ml chicken stock
- 2 tbsp olive oil
Instructions
- Start by marinating the turkey steaks in half of the soy sauce (1 tbsp) and the honey.
- Add the onion, peppers and carrot into a large frying pan/ saucepan with a tbsp of olive oil on a medium/high heat. Fry for around 8 minutes, until everything starts to soften but it still has a nice bite to it.
- Meanwhile, add the broccoli & noodles to boiling water, timer set 4 minutes.
- After the veg has been frying for 8 minutes, add the gochujang and remaining soy sauce to the pan. Fry for around a minute before adding the chicken stock and cornflour.
- When the gochujang/stock mix starts to boil, the cornflour will start to kick in and thicken the sauce. Turn off the heat once this happens and pour the noodles and tenderstem broccoli in. Stir to combine.
- Either set the noodles aside in a large bowl to use the same frying pan or grab a new one to add the remaining olive oil. Increase the heat to high and add the marinated turkey steaks into the pan. Fry each side for 3-4 minutes, cooking one side for a little longer if you want a nice sear without drying it out.
- Serve up each portion of noodles with a ⅕ of the fried turkey steaks, sliced diagonally for the fancy feel. Garnish with spring onion and optional chilli flakes.
Nutrition
Calories: 544kcal | Carbohydrates: 68g | Protein: 42g | Fat: 11g