Save This savory garlic butter turkey and green bean udon transforms simple ingredients into a mouthwatering meal in just 20 minutes. The chewy udon noodles coated in rich garlic butter sauce paired with juicy ground turkey and crisp green beans create a perfect weeknight dinner solution when time is short but flavor expectations are high.
I created this recipe during a particularly hectic week when I needed quick dinners that still felt special. My family now requests this udon dish at least twice a month and it has become our go to meal when time is tight but we refuse to compromise on flavor.
Ingredients
- Ground turkey: creates a lighter alternative to beef while still providing satisfying protein and pairs beautifully with the Asian flavors
- Fresh green beans: add a perfect crisp texture and vibrant color look for firm bright beans without blemishes
- Spring onions: provide both aromatic base and fresh garnish use both white and green parts for maximum flavor
- Fresh garlic: forms the foundation of the sauce always mince it fresh rather than using pre minced for best flavor
- Udon noodles: offer that perfect chewy texture vacuum packed varieties work best for authentic texture
- Butter: creates the rich silky base for the sauce use high quality unsalted for best control over seasoning
- Soy sauce: brings essential umami and saltiness opt for low sodium if watching salt intake
- Oyster sauce: adds depth and complexity to the sauce look for premium brands for best flavor
- Hoisin sauce: contributes sweetness and body to balance the savory elements
- Sesame oil: provides that distinctive nutty aroma a little goes a long way
Instructions
- Prep Your Ingredients:
- Trim green beans and cut into bite sized pieces mince garlic finely slice spring onions separating white and green parts and measure all sauce ingredients before starting. This mise en place ensures smooth cooking without scrambling for ingredients mid stir fry.
- Cook The Turkey:
- Heat your largest skillet or wok over medium high heat until hot then add half the butter and let it melt completely. Add ground turkey breaking it into small pieces with a wooden spoon. Cook until just cooked through and lightly browned about 4 to 5 minutes. Look for the meat to change from pink to light brown.
- Add Aromatics And Vegetables:
- To the cooked turkey add the minced garlic white parts of spring onions and green beans. Stir constantly to prevent garlic from burning which happens quickly. Cook for 2 to 3 minutes until green beans turn bright green but still maintain some crispness. The vegetables should be vibrant but not fully soft.
- Prepare The Noodles:
- While the vegetables cook bring a pot of water to boil and cook udon noodles according to package directions. Fresh or vacuum packed varieties need only 1 to 2 minutes. Drain thoroughly and rinse quickly with cold water if they finish before your sauce is ready to prevent sticking.
- Create The Sauce:
- Add soy sauce oyster sauce hoisin sauce sugar black pepper and sesame oil directly to the pan with the turkey mixture. Stir thoroughly to ensure even distribution of flavors. The sauce should coat everything in the pan with a glossy sheen let it bubble for about 30 seconds to meld flavors.
- Combine Everything:
- Add the drained udon noodles to the pan along with remaining butter. Toss everything together using tongs or two wooden spoons until the noodles are evenly coated with sauce. If the mixture seems dry add a tablespoon of water to create more sauce. The butter should melt and create a silky coating on the noodles.
- Final Heat Through:
- Allow everything to cook together for 1 to 2 minutes stirring constantly to prevent sticking. This final cooking step allows the noodles to absorb some sauce flavors and ensures everything is piping hot. The finished dish should have a glossy appearance with noodles that are tender but still have a pleasant chew.
Save My favorite thing about this recipe is how the butter creates a silky richness that elevates simple ingredients into something that tastes restaurant worthy. The first time I made this dish my teenage son who typically avoids vegetables ate two full servings and asked if we could add it to our regular rotation. That moment alone made this recipe a keeper in our household.
Storage Tips
This udon dish keeps wonderfully in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen overnight making leftovers sometimes even better than the original dish. When reheating add a small splash of water to revive the sauce as the noodles will have absorbed some moisture. I find a quick 2 minute reheat in a covered skillet works better than microwave for maintaining the texture of the noodles and vegetables.
Quick Substitutions
The beauty of this recipe lies in its flexibility. Ground chicken works perfectly in place of turkey with almost identical cooking times. If you prefer vegetarian options firm tofu crumbled and browned creates a delicious alternative. For the vegetables any quick cooking green vegetable works wonderfully snap peas broccoli florets sliced bell peppers or even baby spinach folded in at the last minute. If you cannot find udon try rice noodles or even spaghetti in a pinch though the texture will be different.
Serving Suggestions
Serve this udon in deep bowls for the full Asian noodle experience. For a complete meal I love adding a simple side of cucumber salad dressed with rice vinegar and a touch of sugar. A small bowl of miso soup makes an excellent starter. For drinks a cold Japanese beer or iced green tea cuts through the richness perfectly. Garnish generously with sliced green onions toasted sesame seeds and a sprinkle of chili flakes for those who enjoy heat.
Seasonal Adaptations
Spring version uses tender asparagus tips and fresh peas instead of green beans
Summer adaptation incorporates zucchini chunks and cherry tomatoes added at the final minute
Fall variation includes diced butternut squash sautéed until just tender before adding turkey
Save This 20-minute udon dish proves that weeknight cooking can be both convenient and delicious. The combination of chewy noodles, savory turkey, and crisp vegetables all coated in that luscious garlic butter sauce creates a meal that satisfies on every level. What I appreciate most about recipes like this is how they transform ordinary ingredients into something that feels special enough for a Friday night dinner but simple enough for a Monday. Next time you find yourself short on time but craving something homemade and satisfying, give this garlic butter turkey and green bean udon a try. Your taste buds and schedule will thank you.
Recipe FAQ
- → Can I use a different protein?
Absolutely! Swap ground turkey for ground chicken, pork, or even a plant-based alternative for a similar result.
- → What vegetables work as substitutes?
Snap peas, broccoli, or bell peppers can replace green beans. Adjust stir-fry time as needed for tenderness.
- → Is this suitable for a dairy-free diet?
Yes, simply substitute with plant-based butter or add extra sesame oil for a dairy-free option.
- → What type of udon noodles should I use?
Fresh or vacuum-packed noodles work best, but dried udon can be used—just cook according to package directions.
- → How do I make it spicier?
Add chili flakes during garnish or stir in 1–2 teaspoons of chili garlic sauce with the seasonings.