Spicy Turkey Udon Noodle Soup with Bok Choy and Sriracha

This one-pot spicy turkey udon noodle soup brings together thick, chewy udon noodles, tender ground turkey and a bold broth infused with Szechuan paste, peanut butter and Sriracha. The result is a deeply savory, slightly spicy and utterly satisfying bowl that comes together in just 20 minutes.

With minimal cleanup and maximum flavor, this recipe is perfect for busy weeknights when you crave something warm and comforting. The bok choy and napa cabbage add a fresh crunch, while scallions and sesame seeds provide the perfect finishing touch.

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Ingredients

10 ounce Ground TurkeyView 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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice the scallions, separating the white parts from the green tops.
2. Heat a large drizzle of oil in a medium pot over medium-high heat. Add the scallion whites and the bok choy and napa cabbage. Cook, stirring occasionally, until the vegetables are browned and softened, about 3-5 minutes. Season with salt and pepper. Transfer the vegetables to a plate and set aside.
3. Add another drizzle of oil to the same pot and heat over medium-high heat. Add the ground turkey and cook, breaking it up into small pieces, until browned and cooked through, about 4-6 minutes. Season with garlic powder, salt and pepper. Transfer the turkey to the plate with the vegetables.
4. To the now-empty pot, add the Szechuan paste, Sriracha, peanut butter, half of the soy sauce, 3 cups of water and 1 teaspoon of sugar (for 4 servings, use 5½ cups water and 2 teaspoons sugar). Bring to a boil, then reduce the heat to low and whisk until everything is thoroughly combined. Let it simmer, stirring occasionally, until slightly thickened, about 2-4 minutes. Taste and add the remaining soy sauce if desired. Adjust seasoning with salt and pepper as needed.
5. Increase the heat under the broth to medium-high and bring it to a boil. Once boiling, add the udon noodles to the pot, using tongs to separate them. Cook until tender, about 1-2 minutes.
6. Divide the broth and noodles among bowls. Top with the 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, soba noodles or even spaghetti. Adjust cooking time according to package directions.

Is this recipe gluten-free?

No, as written it contains soy sauce and udon noodles which have wheat. To make it gluten-free, use tamari instead of soy sauce and gluten-free noodles.

Can I make this ahead of time?

This soup is best enjoyed fresh, but you can prep the vegetables and cook the turkey in advance. Store separately and reheat the broth before adding noodles.