Creamy Potsticker Noodle Stir-Fry (Printer View)

Quick turkey and ramen stir-fry with cabbage in a creamy soy-sesame peanut sauce. Ready in 25 minutes.

# Components:

→ Protein

01 - 1 lb ground turkey

→ Vegetables

02 - 4 cups coleslaw mix (shredded cabbage and carrots)
03 - 2 scallions, thinly sliced

→ Noodles

04 - 2 packages ramen noodles (3 oz each, discard seasoning packets)

→ Sauce

05 - 1/4 cup low-sodium soy sauce
06 - 2 tbsp toasted sesame oil
07 - 2 tbsp creamy peanut butter
08 - 1 tbsp rice vinegar
09 - 1 tbsp hoisin sauce
10 - 1 tbsp honey or maple syrup
11 - 1 tsp freshly grated ginger
12 - 2 cloves garlic, minced
13 - 1/3 cup water

→ Garnish

14 - 1 tbsp toasted sesame seeds
15 - Extra sliced scallions
16 - Chili crisp or sriracha

# Method:

01 - In a small bowl, whisk together soy sauce, sesame oil, peanut butter, rice vinegar, hoisin sauce, honey, ginger, garlic, and water until smooth and creamy. Set aside.
02 - Cook ramen noodles according to package instructions without seasoning packets. Drain and set aside.
03 - Heat a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes.
04 - Add the coleslaw mix to the skillet and cook, stirring, until just wilted, 2 to 3 minutes.
05 - Reduce heat to medium. Pour in the prepared sauce and stir well to coat turkey and vegetables.
06 - Add cooked noodles to the skillet, tossing everything together until the noodles are well coated and the mixture is creamy and heated through, about 2 minutes.
07 - Remove from heat. Stir in sliced scallions. Serve immediately, garnished with sesame seeds, extra scallions, and chili crisp or sriracha if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes like you actually fussed over it.
  • That peanut butter and sesame oil combination creates a sauce so creamy it feels indulgent, but it's still totally weeknight-friendly.
  • The coleslaw mix does double duty as both vegetable and texture, so you're not standing there chopping three different things.
02 -
  • Don't skip whisking the sauce until it's truly smooth; peanut butter can hide in lumps and ruin the texture if you rush this step.
  • The coleslaw mix releases water as it cooks, so keep your eye on the pan and don't add the sauce too early or it'll get watery—stick to the two to three minute wilt time and you'll be golden.
  • Taste before serving because everyone's soy sauce and peanut butter are slightly different; you might want a splash more rice vinegar for brightness or a drizzle more honey if it feels too savory.
03 -
  • If you're feeding vegetarians or vegans, swap the turkey for crumbled extra-firm tofu pressed and pan-fried until golden, and double-check your hoisin sauce is vegetarian—some brands sneak in fish sauce.
  • This tastes even better the next day when the flavors have had time to get to know each other, so don't hesitate to make extra for lunch tomorrow.
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