Korean Glass Noodles with Turkey, Portobella Mushrooms & Red Bell Pepper

Take seeds out of Bell Pepper with your hands. Slice your bell pepper vertically into thin strips, and then slice in horizontal direction getting cubed pieces. Set aside. Slice mushrooms into thin vertical strips, and then slice in horizontal direction. Set aside. Slice scallions into about 1 inch pieces. Set aside. Mince garlic. Set aside.

In hot boiling water, cook your noodle. Boil for 5 minutes. Drain water and rinse noodle with cold water. Set aside.

In hot pan, add about 2 tablespoons of sesame oil. Sautee garlic for about 20 seconds. Add ground turkey until it’s fully cooked (can add lid to help turkey cook in the center). Add 1 tablespoon of soy sauce to flavor turkey. Transfer turkey to a plate. Set aside.

In same pan, add another 2 tablespoons of sesame oil. Sautee bell pepper for about 40 seconds, then add mushrooms until softened. Add 1 tablespoon of soy sauce to flavor vegetables.

Add cooked glass noodles and add another tablespoon of soy sauce and add a little more sesame oil to noodles. Toss well so glass noodles are flavored with soy sauce. Add turkey and toss. Finally add scallion and toss until scallion becomes slightly wilted (want to retain some crunchiness of scallion).