I love how this spicy peanut gochujang noodle dish comes together so quickly while still tasting like real comfort food. The noodles are coated in a creamy, spicy sauce with peanut butter and gochujang, then paired with turkey mince for a high-protein, satisfying meal that works perfectly for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
I love this recipe because it combines some of my favorite ingredients in one bowl: noodles, peanut butter, gochujang, and turkey mince. The flavors are bold, savory, and slightly sweet, and the texture is perfectly creamy without feeling heavy.
I also like how easy and flexible this dish is. I can make it in under 20 minutes, scale it up for meal prep, or tweak it based on what I have in the fridge. Whether I want to keep it high-protein, plant-based, or veggie-loaded, this recipe adapts beautifully.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
180 g thin wheat noodles
400 g turkey mince
100 g frozen vegetables (peas, corn, capsicum)
5 ml neutral oil for cooking
Sauce ingredients:
50 g gochujang paste
25 g smooth natural peanut butter
20 g powdered peanut butter
25 ml low-sodium soy sauce
1 tbsp sugar or zero-calorie sweetener
1–2 cloves garlic, minced
10 g bone broth paste (optional)
1/4 cup reserved noodle water
Directions
I start by cooking the noodles according to the packet instructions and reserving about a quarter cup of the noodle water before draining. While the noodles cook, I mix all the sauce ingredients in a bowl until smooth, adding a splash of boiling water if needed to help everything combine.
Next, I heat the oil in a pan over medium heat and cook the turkey mince for about 8 to 10 minutes, breaking it up as it browns. Halfway through cooking, I add the frozen vegetables and let them cook through.
Once the mince is cooked, I add the sauce and reserved noodle water to the pan and let it simmer for 2 to 4 minutes until slightly thickened. Finally, I add the cooked noodles and toss everything together until well coated. I like to finish with sesame seeds and sliced green onion if I have them.
Servings And Timing
I usually make this recipe to serve 4 people. It takes about 5 minutes to prep and around 15 minutes to cook, so the total time is roughly 20 minutes from start to finish.
Variations
I often switch up the protein depending on what I have. Chicken mince, beef mince, or tofu all work well here. If I want a plant-based version, I use tofu or skip the protein altogether and add extra vegetables.
For a gluten-free option, I use rice noodles and make sure my soy sauce is gluten free. When I want extra heat, I add chili oil or fresh chili to the sauce.
Storage/Reheating
I store leftovers in airtight containers in the fridge for up to 3 to 4 days. When reheating, I usually add a splash of water and warm it in the microwave or on the stovetop to loosen the sauce and keep the noodles from drying out.
FAQs
Can I make this recipe ahead of time for meal prep?
I regularly meal prep this dish, and it holds up very well in the fridge for several days.
What can I use instead of turkey mince?
I like using chicken mince, beef mince, or tofu as easy substitutes.
Is there a substitute for gochujang paste?
When I’m out of gochujang, I use chili paste, sambal oelek, sriracha, or a mix of miso paste and chili sauce.
Can I make this recipe gluten free?
I make it gluten free by using rice noodles and gluten-free soy sauce.
How spicy is this dish?
I find the spice level moderate, but I adjust it easily by using less or more gochujang depending on my mood.
Conclusion
I keep coming back to these spicy peanut gochujang noodles with turkey mince because they’re fast, flavorful, and incredibly satisfying. Whether I’m cooking for the week ahead or throwing together a quick dinner, this recipe always delivers comfort, spice, and balance in one bowl.
These Spicy Peanut Gochujang Noodles with Turkey Mince are a bold and satisfying meal made with tender noodles, protein-rich turkey, and a creamy, spicy-sweet sauce of gochujang and peanut butter. Perfect for weeknight dinners or meal prep.
Ingredients
180 g thin wheat noodles
400 g turkey mince
100 g frozen vegetables (peas, corn, capsicum)
5 ml neutral oil for cooking
Sauce:
50 g gochujang paste
25 g smooth natural peanut butter
20 g powdered peanut butter
25 ml low-sodium soy sauce
1 tbsp sugar or zero-calorie sweetener
1–2 cloves garlic, minced
10 g bone broth paste (optional)
1/4 cup reserved noodle water
Instructions
Cook noodles according to package instructions. Reserve 1/4 cup of noodle water, then drain.
In a small bowl, mix gochujang, peanut butter, powdered peanut butter, soy sauce, sugar, garlic, bone broth paste (if using), and a splash of hot water until smooth. Set aside.
Heat oil in a pan over medium heat. Add turkey mince and cook for 8–10 minutes, breaking it apart until browned.
Add frozen vegetables halfway through and cook until soft and fully heated.
Pour the sauce and reserved noodle water into the pan. Simmer for 2–4 minutes until slightly thickened.
Add cooked noodles and toss everything until well coated and heated through.
Garnish with sesame seeds or green onions if desired. Serve warm.
Notes
Substitute turkey with chicken, beef, or tofu for variation.
Use rice noodles and gluten-free soy sauce for a gluten-free version.
Add chili oil or fresh chilies for more heat.
Double the recipe for meal prep – it stores well in the fridge.
