Spicy Peanut Turkey Udon Soup with Baby Broccoli and Bok Choy

This spicy udon noodle soup brings together chewy noodles, tender turkey and a bold peanut-Szechuan broth for a satisfying meal that comes together in one pot. The combination of baby broccoli, bok choy and napa cabbage adds a fresh crunch, while a touch of Sriracha and garlic powder gives it a pleasant kick.

Perfect for a busy weeknight, this recipe requires minimal cleanup and delivers maximum flavor. Top with scallion greens and sesame seeds for a beautiful finish that will impress your family or guests.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Baby BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

6 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white parts from green tops. Trim and discard woody ends from baby broccoli, then cut into 1-inch pieces.
2. Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites, baby broccoli and bok choy/napa cabbage; season with salt and pepper. Cook, stirring occasionally, until vegetables are browned and softened, about 3-5 minutes. Transfer to a plate and set aside.
3. Add another drizzle of oil to the same pot over medium-high heat. Add ground turkey; season with garlic powder, salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Transfer to the plate with vegetables.
4. To the pot, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water and 1 teaspoon sugar (for 4 servings use 5½ cups water and 2 teaspoons sugar). Bring to a boil, then reduce heat to low and whisk until fully combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Taste and add remaining soy sauce if desired; season with salt and pepper.
5. Increase heat to medium-high and bring broth to a boil. Add udon noodles, using tongs to separate them. Cook until tender, 1-2 minutes.
6. Divide noodles and broth among bowls. Top with cooked vegetables and turkey, then garnish with scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute udon with ramen noodles or even spaghetti, but adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The noodles may absorb broth, so add a splash of water when reheating.

Is this recipe gluten-free?

No, udon noodles and soy sauce contain wheat. Use gluten-free noodles and tamari for a gluten-free version.