Pin This hearty 20-Minute Garlic Butter Turkey & Green Bean Udon has become my weeknight salvation on busy evenings when hunger strikes but time is scarce. The combination of savory ground turkey, crisp green beans, and chewy udon noodles all wrapped in a silky garlic butter sauce delivers restaurant-quality flavor with minimal effort.
I created this recipe during a particularly chaotic week when my family needed something substantial but I had zero bandwidth for anything complicated. Now it appears on our table at least twice a month, with my teenagers specifically requesting the "turkey udon thing" whenever activities run late.
Ingredients
- Ground turkey: provides lean protein while absorbing all the delicious sauce flavors. Look for packages with a pinkish color rather than gray for freshness.
- Green beans: add perfect texture and brightness. Select beans that snap crisply when bent and have vibrant color.
- Spring onions: contribute both mild onion flavor and fresh green color. Choose ones with firm white bottoms and perky green tops.
- Garlic cloves: infuse the entire dish with aromatic depth. Fresh cloves with tight papery skin will provide the most potent flavor.
- Udon noodles: create the hearty base with their delightful chewiness. Fresh or vacuum packed varieties cook faster than dried versions.
- Unsalted butter: forms the luxurious base of the sauce. European style butter with higher fat content creates an even silkier result.
- Soy sauce: delivers essential umami foundation. Choose naturally brewed varieties for more complex flavor.
- Oyster sauce: adds rich seafood undertones without tasting fishy. Premium brands contain real oyster extract for better flavor.
- Hoisin sauce: brings sweet depth and thickness to the sauce. Look for versions without artificial colors.
- Sesame oil: provides distinctive nutty aroma. A little goes a long way so use sparingly.
Instructions
- Prep Your Ingredients:
- Measure and organize everything before turning on the heat. Cut green beans into bite sized pieces, slice spring onions separating white and green parts, and mince garlic finely. If using vacuum packed udon, place them in a colander and run under hot water to separate strands. This organization ensures smooth cooking once heat hits the pan.
- Start The Turkey:
- Heat your largest skillet or wok over medium high heat until you can feel warmth hovering above the surface. Add the first tablespoon of butter and swirl until melted and foamy but not browning. Add ground turkey and break it into small pieces with a wooden spoon. Cook until the meat loses its pink color and begins developing golden edges, about 4 to 5 minutes. Avoid stirring constantly to allow some caramelization.
- Add Aromatics And Vegetables:
- Toss in the minced garlic and white parts of spring onions, stirring quickly to prevent burning. After about 30 seconds when fragrance blooms, add the green beans. Stir fry everything together for 2 to 3 minutes until the beans brighten in color but retain some crispness. They should bend slightly when pressed but still provide resistance.
- Prepare Noodles:
- While the turkey mixture cooks, prepare your udon according to package directions. Fresh varieties need only a brief dip in boiling water. Drain thoroughly as excess water will dilute your final sauce. If using precooked vacuum packed noodles, simply separate them under warm water.
- Create The Sauce:
- Pour soy sauce, oyster sauce, hoisin sauce directly into the pan with the turkey mixture. Add sugar, black pepper, and sesame oil. Stir everything thoroughly to combine, allowing the sauces to bubble slightly and thicken. This creates a glossy coating that will cling to both meat and noodles.
- Combine Everything:
- Add the drained udon noodles to the pan along with the remaining tablespoon of butter. Use tongs or two wooden spoons to lift and turn the noodles through the sauce and turkey mixture. If the sauce seems too thick, add the tablespoon of water to create the perfect consistency that clings to noodles without pooling in the bottom of the pan.
- Final Toss:
- Continue gently tossing everything together for 1 to 2 minutes until the noodles are thoroughly coated and everything is steaming hot. The butter should create a silky emulsion with the other sauce ingredients, giving each strand of udon a beautiful sheen.
Pin The oyster sauce is truly the secret weapon in this recipe. While it might seem like a specialty ingredient, it provides an incredible depth that cannot be matched by other sauces alone. I discovered this when I accidentally doubled the amount one evening, and my husband declared it was the best version yet. Now I keep multiple bottles in my pantry as insurance against running out.
Make Ahead And Storage
This udon dish maintains excellent quality when stored properly. Allow leftovers to cool completely before transferring to airtight containers. Refrigerated portions will stay fresh for up to 3 days, with flavors actually improving overnight as the noodles absorb more of the sauce complexity. When reheating, add a splash of water and cover while warming to restore the original saucy consistency without drying out the noodles or turkey.
Vegetable Variations
The beauty of this recipe lies in its flexibility with seasonal produce. During summer, substitute diced zucchini or yellow squash for equally delicious results. Fall calls for thinly sliced bell peppers or mushrooms that complement the savory sauce perfectly. Winter vegetables like thinly sliced brussels sprouts or shredded cabbage add wonderful texture. Spring welcomes asparagus tips or snow peas for bright flavor. Regardless of your vegetable choice, maintain the same cooking technique for optimal texture.
Protein Swaps
While ground turkey provides lean protein with subtle flavor, this recipe welcomes numerous protein alternatives. Ground chicken offers similar results with slightly different flavor profile. For a richer version, try ground pork which pairs beautifully with the Asian inspired sauce. Vegetarians can substitute crumbled firm tofu or tempeh marinated briefly in soy sauce before cooking. Seafood lovers might enjoy small shrimp or bay scallops which cook quickly and absorb the garlic butter beautifully.
Sauce Customization
The sauce components can be adjusted to suit your taste preferences or dietary needs. For a gluten free version, substitute tamari for soy sauce and find a gluten free hoisin alternative. Those avoiding shellfish can replace oyster sauce with vegetarian mushroom sauce or additional hoisin sauce plus a dash of rice vinegar. Spice lovers should add sriracha or chili oil to the sauce mixture. For a sweeter profile, increase the sugar to 1 teaspoon or add a tablespoon of mirin for wine like sweetness.
Pin Enjoy this flavorful and quick udon dish any night of the week!
Recipe Q&A
- → Can I use chicken instead of turkey?
Yes, ground chicken works well and will yield a similar juicy and flavorful result.
- → How do I make this dairy-free?
Simply use plant-based butter or add extra sesame oil for a dairy-free version of the dish.
- → What vegetables can I substitute for green beans?
Swap in snap peas, broccoli, or bell peppers for variety and a similar crisp texture.
- → Are udon noodles gluten-free?
Traditional udon contains wheat. Look for gluten-free udon or use rice noodles if needed.
- → How spicy is the dish?
It's mild by default. For extra heat, add chili flakes or your favorite spicy sauce while stir-frying.
- → Can I prepare it ahead?
The dish tastes best fresh but leftovers can be refrigerated and quickly reheated in a skillet.