Hanoi-Style Stir-Fried Turkey and Sugar Snap Pea Udon

Bring a small pot of water to a boil and cook the udon noodles for 2-3 minutes until tender; drain and rinse under cold water to stop the cooking.

Heat a non-stick wok or skillet over high heat. Add the diced turkey thigh and stir-fry for 4-5 minutes until the edges are nicely browned and the meat is cooked through.

Toss in the sugar snap peas and scallions. Sauté for 2 minutes, ensuring the peas stay vibrant green and maintain their characteristic crisp snap.

Add the cooked noodles back to the wok. Deglaze the pan by pouring the aged balsamic vinegar over the mixture, tossing everything rapidly so the noodles are evenly coated in the reduction.

Cook for another 30 seconds until the sauce has thickened and turned glossy.

Serve immediately in a warm bowl, ensuring the aromatics are distributed evenly across the top.