Turkey Udon Bowl with Crunchy Veg and Miso Roasted Sesame Dressing

Boil a kettle (for step 3). Peel carrot and cut into matchsticks. De-seed capsicum and thinly slice. Trim radish and slice. Peel and mince garlic and ginger. Thinly slice spring onion on a slight angle. Pick coriander leaves (discarding stems).

Heat oil in a large non-stick fry pan over high heat. Once hot, add the turkey mince to the pan and fry for 10 minutes until golden brown and crispy, breaking up with a wooden spoon as you go.

In a large bowl add noodles and cover with boiling water. After 2 minutes separate noodles with a fork and cook for a further 3-4 minutes. Drain and toss in sesame oil. Keep warm.

Add the ginger and garlic to the mince and cook for 1 minute. Stir in the honey & soy and sriracha sauce (to taste) and cook a further 2 minutes.

Divide udon noodles between bowls and top with mince. Serve with carrot, capsicum, radish and spring onion. Drizzle over the miso and roasted sesame dressing. Garnish with coriander and sesame seeds. Enjoy!

Boil a kettle (for step 3). Peel carrot and cut into matchsticks. De-seed capsicum and thinly slice. Trim radish and slice. Peel and mince garlic and ginger. Thinly slice spring onion on a slight angle. Pick coriander leaves (discarding stems).

Heat oil in a large non-stick fry pan over high heat. Once hot, add the turkey mince to the pan and fry for 10 minutes until golden brown and crispy, breaking up with a wooden spoon as you go.

In a large bowl add noodles and cover with boiling water. After 2 minutes separate noodles with a fork and cook for a further 3-4 minutes. Drain and toss in sesame oil. Keep warm.

Add the ginger and garlic to the mince and cook for 1 minute. Stir in the honey & soy and sriracha sauce (to taste) and cook a further 2 minutes.

Divide udon noodles between bowls and top with mince. Serve with carrot, capsicum, radish and spring onion. Drizzle over the miso and roasted sesame dressing. Garnish with coriander and sesame seeds. Enjoy!

Boil a kettle (for step 3). Peel carrot and cut into matchsticks. De-seed capsicum and thinly slice. Trim radish and slice. Peel and mince garlic and ginger. Thinly slice spring onion on a slight angle. Pick coriander leaves (discarding stems).

Heat oil in a large non-stick fry pan over high heat. Once hot, add the turkey mince to the pan and fry for 10 minutes until golden brown and crispy, breaking up with a wooden spoon as you go.

In a large bowl add noodles and cover with boiling water. After 2 minutes separate noodles with a fork and cook for a further 3-4 minutes. Drain and toss in sesame oil. Keep warm.

Add the ginger and garlic to the mince and cook for 1 minute. Stir in the honey & soy and sriracha sauce (to taste) and cook a further 2 minutes.

Divide udon noodles between bowls and top with mince. Serve with carrot, capsicum, radish and spring onion. Drizzle over the miso and roasted sesame dressing. Garnish with coriander and sesame seeds. Enjoy!

Boil a kettle (for step 3). Peel carrot and cut into matchsticks. De-seed capsicum and thinly slice. Trim radish and slice. Peel and mince garlic and ginger. Thinly slice spring onion on a slight angle. Pick coriander leaves (discarding stems).

Heat oil in a large non-stick fry pan over high heat. Once hot, add the turkey mince to the pan and fry for 10 minutes until golden brown and crispy, breaking up with a wooden spoon as you go.

In a large bowl add noodles and cover with boiling water. After 2 minutes separate noodles with a fork and cook for a further 3-4 minutes. Drain and toss in sesame oil. Keep warm.

Add the ginger and garlic to the mince and cook for 1 minute. Stir in the honey & soy and sriracha sauce (to taste) and cook a further 2 minutes.

Divide udon noodles between bowls and top with mince. Serve with carrot, capsicum, radish and spring onion. Drizzle over the miso and roasted sesame dressing. Garnish with coriander and sesame seeds. Enjoy!

Boil a kettle (for step 3). Peel carrot and cut into matchsticks. De-seed capsicum and thinly slice. Trim radish and slice. Peel and mince garlic and ginger. Thinly slice spring onion on a slight angle. Pick coriander leaves (discarding stems).

Heat oil in a large non-stick fry pan over high heat. Once hot, add the turkey mince to the pan and fry for 10 minutes until golden brown and crispy, breaking up with a wooden spoon as you go.

In a large bowl add noodles and cover with boiling water. After 2 minutes separate noodles with a fork and cook for a further 3-4 minutes. Drain and toss in sesame oil. Keep warm.

Add the ginger and garlic to the mince and cook for 1 minute. Stir in the honey & soy and sriracha sauce (to taste) and cook a further 2 minutes.

Divide udon noodles between bowls and top with mince. Serve with carrot, capsicum, radish and spring onion. Drizzle over the miso and roasted sesame dressing. Garnish with coriander and sesame seeds. Enjoy!

Boil a kettle (for step 3). Peel carrot and cut into matchsticks. De-seed capsicum and thinly slice. Trim radish and slice. Peel and mince garlic and ginger. Thinly slice spring onion on a slight angle. Pick coriander leaves (discarding stems).

Heat oil in a large non-stick fry pan over high heat. Once hot, add the turkey mince to the pan and fry for 10 minutes until golden brown and crispy, breaking up with a wooden spoon as you go.

In a large bowl add noodles and cover with boiling water. After 2 minutes separate noodles with a fork and cook for a further 3-4 minutes. Drain and toss in sesame oil. Keep warm.

Add the ginger and garlic to the mince and cook for 1 minute. Stir in the honey & soy and sriracha sauce (to taste) and cook a further 2 minutes.

Divide udon noodles between bowls and top with mince. Serve with carrot, capsicum, radish and spring onion. Drizzle over the miso and roasted sesame dressing. Garnish with coriander and sesame seeds. Enjoy!