Ginger Soy Turkey and Bell Pepper Udon with Sweet Chili and Spicy Mayo

This ginger soy turkey and bell pepper udon is a flavor-packed weeknight dinner that comes together in just one pan. Tender udon noodles are tossed with savory ground turkey, caramelized bell peppers and onions and a silky ginger-soy sauce that coats every strand.

A drizzle of sweet chili sauce and spicy mayo adds a kick, while crushed peanuts and fresh lime zest bring bright crunch. It’s a quick, satisfying meal that’s perfect for any night of the week.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

6 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Halve, peel and thinly slice onion. Zest and quarter lime. Roughly chop peanuts.
2. Place noodles in a medium bowl and cover with hot water. Gently stir to break apart noodles, 1-2 minutes. Drain and set aside.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add turkey, bell pepper, onion and a pinch of salt and pepper. Cook, breaking up meat, until turkey is cooked through and veggies are tender, 4-6 minutes. Add drained noodles, ginger paste, soy sauce, chili sauce and 1/4 cup water. Cook, stirring, until sauce is warmed through and noodles are coated, 1-2 minutes. Remove from heat.
4. Add butter and a squeeze of lime juice to the pan. Toss to combine; taste and season with salt and pepper if desired. Divide noodles between bowls. Drizzle with spicy mayo, top with peanuts and lime zest. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground chicken, pork or even tofu crumbles work well in this recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.

Can I make this gluten-free?

Use gluten-free udon noodles and tamari instead of soy sauce. Check that your chili sauce and spicy mayo are gluten-free.