My Go-To 15 Min Noodle Bowl (69g Protein)

Creamy Korean Udon Noodles

Time: About 15 minutes Yield: 1 large bowl Nutrition stated in the video: 675 calories and 69 g protein

Ingredients

• 200 g turkey breast, sliced into thin strips
• 1 serving pack of pre-cooked udon noodles (about 240 calories per pack)
• Chopped bok choy, amount not specified
• ½ yellow onion, about 50 g, diced
• 15 g gochujang
• 20 g soy sauce
• 10 g honey
• Juice of ½ lime
• 50 g light cream cheese
• 1 garlic clove
• 1 thumb-sized piece of ginger
• 7 g oil, divided
• Salt and freshly cracked black pepper, to taste
• Optional: ½ sliced avocado, for topping
• Optional vegetable alternative: red bell pepper instead of bok choy

Method

1. Cook the noodles: Bring a pot of lightly salted water to a simmer. Add the udon and cook for 3 minutes total. After 1 minute, loosen the noodles with tongs. Drain and set aside.
2. Prepare the vegetables and aromatics: Check the bok choy leaves for dirt and wash them if needed. Stack and chop the leaves, then dice the onion. Lightly smash and peel the garlic, then grate it along with the ginger.
3. Mix the sauce: Stir together the gochujang, soy sauce, honey, lime juice, and cream cheese until combined.
4. Stir-fry the vegetables: Heat 4 g oil in a pan over medium heat. Add the bok choy and onion with a small pinch of salt. Stir-fry for about 3 minutes, until the onion begins to caramelize.
5. Brown the turkey: Push the vegetables to one side. Add 2 g oil and spread the turkey out in the pan. Season with salt and pepper. Sear for 1 minute, flip, and cook for another minute, aiming for a browned exterior.
6. Cook the aromatics: Push the turkey aside, add the remaining 1 g oil, then add the garlic and ginger. Cook in the oil for about 20 seconds before stirring everything together.
7. Finish the bowl: Add the drained noodles and sauce. Mix for about 1 minute, just long enough to reheat the noodles and coat everything. The sauce should look creamy and glossy.
8. Serve: Transfer to a large bowl. Top with sliced avocado if desired.

Tips

• Adding a little salt at the start of stir-frying helps draw moisture from the vegetables and cook them faster.
• Spread the turkey across the pan so it browns properly.
• Gochujang is potent, so a small amount adds plenty of flavor.
• The presenter recommends the cream cheese-and-gochujang sauce with turkey or chicken.

Presenter

Felu, from Felu - Fit by cooking, mentions a cookbook with more than 250 recipes, linked in the video description.