Udon Noodles with Yuzu-Glazed Turkey and Caramelized Onion, Stir-Fried Broccoli and Sesame Furikake

Instructions

1. 1

   1. In a bowl, whisk together the soy sauce, yuzu juice, honey, rice vinegar, sesame oil, water, cornstarch, black pepper, and chili flakes if using. Stir until the cornstarch is fully dissolved and set the sauce aside.

2. 2

   2. Heat a large skillet or wok over medium-high heat for 1 minute. Add 1 tablespoon vegetable oil and the onion. Cook for 8 to 10 minutes, stirring often, until deeply golden and caramelized. Transfer to a plate.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the turkey, garlic, and ginger. Stir-fry for 5 to 6 minutes over medium-high heat until the turkey is cooked through and reaches a safe internal temperature of 165°F / 74°C.

4. 4

   4. Add the broccoli to the skillet with the turkey and cook for 3 to 4 minutes, stirring, until tender but still bright green.

5. 5

   5. Return the caramelized onion to the pan. Pour in the reserved sauce and cook for 2 to 3 minutes, stirring, until it gently simmers and becomes glossy and lightly thickened.

6. 6

   6. Add the cooked udon noodles and toss for 2 minutes more so they are evenly coated in the hot sauce. If the noodles are stuck together, gently loosen them with tongs as they heat through.

7. 7

   7. In a small dry skillet over medium heat, toast the sesame seeds for 1 to 2 minutes until fragrant. Mix them with the crumbled toasted nori to make a quick furikake.

8. 8

   8. Serve immediately and finish with sliced scallion and the sesame-nori furikake on top.