Modified from Bon Appetit


  • 1 lb ground turkey
  • 3 cloves garlic, thinly sliced
  • 1 inch ginger, cut into thin matchsticks
  • 1/4 c diced or crushed tomatoes
  • 1/2 tsp sesame oil, plus neutral flavored cooking oil
  • 4 basil leaves, plus more for garnish
  • 8 oz udon noodles
  • 1/2 tbsp butter
  • 1 scallion, sliced for garnish


  • 1/4 c gochujang paste
  • 1 tbsp miso paste
  • 3 tbsp coconut aminos (or soy sauce)
  • 2 tbsp mirin
  • 1 tsp lime juice
  • 1/2 c water


  • Combine sauce ingredients in a bowl.
  • Heat sesame oil in pan and add enough neutral oil to easily brown all the turkey.
  • Add turkey, careful not to overcrowd the pan. If you have to, add half to get some good browning, then add the rest to the pot.
  • When turkey is almost cooked through, add garlic and ginger. Cook until both are slightly softened.
  • Add basil and cook until wilted. Then, add tomatoes and cook until most of the liquid has evaporated.
  • Add sauce and bring to boil. Simmer for 20 minutes until thickened, adding more water if you need to.
  • Boil noodles in pot of salted water until al dente. Reserve about 1/2 c of the cooking water.
  • Add noodles and butter to sauce, incorporating some of the cooking water until the sauce sticks nicely to the noodles (you don’t need to use all of it).
  • Serve in bowls and garnish with more torn basil and scallions.


  • Really good, would use less pasta water and garnish with more scallions and sesame seeds next time.