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Udon Stir-Fry with Ground Turkey
and broccoli

Active: 30 min Total: 30 min

Springy Udon noodles and lean ground turkey combine in a rich sauce to create a take-out worthy dish that comes together in a flash.

Tags

Ingredients

Servings:
4
Metric
Udon Stir-Fry with Ground Turkey:
  • Broccoli florets - 12 oz
  • Shallots - 2 cloves, diced
  • Bell peppers, any color - 1, diced
  • Stock, any type - 1/2 cup
  • Brown sugar - 1 Tbsp
  • Oyster sauce - 3 Tbsp (look for this in the international aisle; sub soy sauce)
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, rice - 2 tsp
  • Udon noodles, fresh or frozen - 12 oz (sub spaghetti)
  • Turkey, ground - 1 lb
  • Garlic powder - 1 tsp
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Limes - 1, wedges
  • Oil, cooking - 1 Tbsp
  • Cornstarch - 1 1/2 Tbsp
  • Water - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Broccoli / Shallots / Bell peppers - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
  2. Pre-cook broccoli - Place broccoli in microwave-safe dish. Cover broccoli with a damp paper towel, and steam on high until tender, 2 ½ to 3 minutes.
  3. Make stir-fry sauce - Combine stock, brown sugar, oyster sauce, soy sauce and vinegar. (Can be done up to 5 days ahead)
  4. Noodles - Cook according to package instructions. (Can be done up to 3 days ahead)
  5. Season turkey - Combine turkey with garlic powder, coriander, salt and red pepper flakes (if using). (Can be done up to 2 days ahead)
  6. Limes - Slice limes into wedges.

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Make

  1. Heat a wok over medium-high heat. Add oil and then shallots and turkey. Saute, breaking turkey apart as it cooks, until cooked through, 4 to 5 minutes.
  2. Add broccoli and bell peppers and saute for 1 minute more.
  3. Whisk cornstarch into water.
  4. Pour stir-fry sauce and cornstarch / water mixture over turkey and stir to combine. Simmer until sauce thickens, ~2 minutes.
  5. Add noodles and stir to coat noodles in sauce.
  6. Divide stir-fry between bowls. Serve with lime wedges on the side and some extra red pepper flakes or hot sauce if you’d like. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (89)
Gluten-free (6)
Paleo (18)
Vegetarian (18)

40 reviews

Used 14oz of rice noodles, added a zucchini, used mixed stir-fry veggies rather than broccoli. Very good!

By: Cathleen
Posted: Aug 01, 2020
Diet: Gluten-free
0 Helpful

This was a big hit with my 7-yr-old daughter and her friends. I ended up using Soba noodles and adding in a zucchini. Also, I only had 8 oz of noodles on hand, but it seemed fine. Delish!

By: Karin
Posted: Jan 04, 2020
Diet: Original
0 Helpful

I need to make extra next time. My kids loved it!

By: Monica
Posted: Feb 24, 2018
Diet: Vegetarian
0 Helpful

Oh yum!! This was one of our favorite Stir Fry recipes! Think we loved the sauce the most...which of course I doubled. Definitely a re-do for sure!

By: Wendy
Posted: Sep 06, 2017
Diet: Original
0 Helpful

Pretty solid, and I bet it's going to make great leftovers for lunch today!

By: Jenna
Posted: Aug 04, 2017
Diet: Vegetarian
0 Helpful

My picky daughter liked "the meat"! Although truth be told, she's also liked other recipes with soy sauce/rice vinegar.

By: Lauren
Posted: Jul 14, 2017
Diet: Original
0 Helpful