Udon Noodles with Ground Turkey and Miso Sauce

I love Udon Noodles! They are one of my favourites there is something delicious about the thick white noodle. For some reason I always become excited when I decide to make something udon. For this recipe you can either use dried or fresh udon noodle.

I am using ground Turkey because it doesn’t give out as much fat as other ground meat. I wanted the flavor of the miso sauce to come through. However you can use other ground meat if you like.

I used Awase miso paste for this recipe, it is mix of white and red miso. You can find it in any Asian grocery. You can also use white or red miso paste.  This is a very tasty and healthy dish.

1 leek

1/2 oz fresh ginger, peeled

canola oil

13 oz ground turkey

1/2 cups vegetable stock

1 tablespoon sake

2 tablespoons soy sauce

2 tablespoons mirin

1- 1 1/2 tablespoons superfine sugar

4 tablespoons Awase miso

1 leek – to garnish (optional)

small cucumber – to garnish (optional)

fresh or dried udon noodle

·      Finely chop the leek and ginger. (you can either cut by hand or use a food processor).

·      Add a little oil to a skillet and heat. Then fry the leeks and ginger until they release an aroma. Add the ground turkey and brown.

·      Mix the stock, sake, soy sauce, mirin, sugar and miso paste together and add to the ground turkey, gently cooking until it thickens.

·      Chop the leek for the garnish into fine 2 inch-long julienne and leave to soak in water for a few minutes, then drain thoroughly and set aside.

·      Cut cucumber in half lengthwise, remove the seeds and cut first into 2 inch-wide pieces, then into fine strips.

·      Cook the udon noodles according to the instructions on the package.

·      When cooked, drain and rinse under cold water to remove any stickiness. Drain thoroughly.

·      Place the noodles on the plates, and pour the sauce on top. Garnish with the strips of leeks and cucumber.