Name: Bulgogi Noodles with Turkey with scallions and black sesame seeds
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 2 piece Turkey breast; 100 g Wholewheat noodles; 35 g Bulgogi sauce; 1 piece Garlic; 1 bunch Scallions; 1 piece Carrot; 200 g Chopped sweetheart cabbage; 1 sachet(s) Korean-style spice mix; 1 sachet(s) Black sesame seeds; 2 tablespoon Sunflower oil; 1 tablespoon [Plant-based] butter; 2 tablespoon [Reduced salt] soy sauce; 1 piece Low sodium chicken stock cube; to taste Sambal; to taste Salt and pepper

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Recipes

Bulgogi Noodles with Turkey

with scallions and black sesame seeds

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Tags:

High Protein

Allergens:

Tarwe

•Gluten

•Zwaveldioxide en sulfiet

•Sesamzaad

•Vis

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Turkey breast

50 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

20 g

Bulgogi sauce

(Contains: Tarwe, Zwaveldioxide en sulfiet, Sesamzaad, Vis, Soja)

½ piece

Garlic

½ bunch

Scallions

½ piece

Carrot

100 g

Chopped sweetheart cabbage

½ sachet(s)

Korean-style spice mix

(Contains: Tarwe, Gluten, Sesamzaad, Soja)

½ sachet(s)

Black sesame seeds

(Contains: Sesamzaad)

Not included in your delivery

1 tablespoon

Sunflower oil

½ tablespoon

[Plant-based] butter

1 tablespoon

[Reduced salt] soy sauce

½ piece

Low sodium chicken stock cube

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2516 kJ

Calories601 kcal

Fat23.2 g

Saturated Fat6.4 g

Carbohydrate57.1 g

Sugar17.8 g

Dietary Fiber12.5 g

Protein37.6 g

Salt3.5 g

Potassium407.2 mg

Calcium62.8 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Wok or sautépan with lid

•Tall-Sided Pan

•Pan

Cooking Steps

Finely chop the scallions and separate the white part from the greens.
Chop the carrot into crescents.
Crush or mince the garlic.
Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat and fry the white part of the scallion, carrot, garlic and chopped sweetheart cabbage, covered, for 5 minutes. Remove the lid and fry for another 4 - 5 minutes.

Meanwhile, halve the turkey lengthwise.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the turkey for 6 - 8 minutes or until done.
Add the Korean-style spice mix and a knob of butter, mix well and fry for 1 more minute. Season with salt and pepper.

Boil plenty of water in a pot or saucepan and crumble in the stock cube. Cook the noodles for 3 - 4 minutes until al dente. Reserve 50 ml of cooking liquid per person, then drain and set aside.
Shortly before serving, add the noodles, bulgogi sauce, soy sauce and cooking liquid to the deep frying pan with vegetables. Season with salt and pepper.

Serve the noodles in bowls and top with the turkey.
Drizzle over the butter sauce from the pan and garnish with the green parts of the scallion and the sesame seeds.

Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.