Course : Mains | Cuisine: Korean | Servings : 2 persons | Cook Time : 30 mins
One-Pan Gochujang Turkey Udon & Vegetable Gyozas
Bring Korean-inspired flavour to the menu with this One-Pan Gochujang Turkey Udon & Vegetable Gyozas recipe.
Riverside halal turkey mince is cooked with sliced mushrooms and spring greens before being coated in a rich, spicy-sweet sauce made with gochujang, soy sauce, kecap manis and honey. Thick, chewy udon noodles are folded through the sauce before the dish is finished with roasted sesame seeds, fresh lime and vegetable gyozas.
Using turkey creates a different take on the dish while retaining the bold flavours that make it suitable for contemporary Asian-inspired menus.
Why Riverside turkey mince?
Riverside’s 3% fat turkey mince is a versatile ingredient for foodservice operators looking to introduce turkey into globally inspired dishes.
Turkey mince works particularly well with strong sauces and seasonings, making it a natural fit for gochujang, soy, kecap manis and other Asian-inspired flavours.
Riverside turkey is halal certified as standard, manufactured without the use of antibiotics and supported by a single-source supply chain with farm-to-fork traceability.
Ingredients
- 500g Riverside halal 3% turkey mince
- 600g udon noodles
- 250g sliced mushrooms
- 160g spring greens, sliced
- 160g carrot, thinly sliced
- 4 garlic cloves, grated
- 10 vegetable gyozas
- 40g gochujang paste
- 80ml kecap manis
- 30ml soy sauce
- 20g honey
- 10g roasted white sesame seeds
- 100ml water
- 1 lime, cut into wedges
- 1 tbsp vegetable oil
- Salt and black pepper, to taste
Method
Prepare the vegetables
Trim and slice the carrot, mushrooms and spring greens. Grate the garlic and cut the lime into wedges.
Start the turkey
Heat a large frying pan or sauté pan over medium-high heat with the vegetable oil. Add the turkey mince and sliced carrot. Fry for approximately 5–6 minutes, breaking up the mince as it cooks, until browned and cooked through. Season with salt and black pepper.
Cook the noodles
Meanwhile, cook the udon noodles according to the pack instructions. Drain well and set aside.
Add the vegetables
Add the sliced mushrooms, spring greens and garlic to the turkey. Stir-fry for 1–2 minutes until the vegetables begin to soften and the garlic becomes fragrant.
Make the gochujang sauce
Add the gochujang, kecap manis, soy sauce, honey and water to the pan. Stir everything together and bring to a gentle simmer. Cook for approximately 2–3 minutes, allowing the sauce to thicken slightly.
Bring it together
Add the cooked udon noodles to the pan and toss thoroughly so that the noodles are coated in the gochujang sauce. Continue cooking for 1–2 minutes until everything is piping hot.
Cook the gyozas
Cook the vegetable gyozas according to their cooking instructions until golden and heated through. Serve
