Creamy Potsticker Noodle Stir-Fry (Printer View)

Quick ramen stir-fry with ground turkey, cabbage, and creamy soy-sesame sauce

# Components:

→ Protein & Base

01 - 1 pound ground turkey
02 - 3 packages instant ramen noodles, 3 ounces each, seasoning packets discarded

→ Vegetables

03 - 4 cups coleslaw mix, shredded cabbage and carrots
04 - 4 green onions, sliced

→ Sauce

05 - 1/4 cup low-sodium soy sauce
06 - 2 tablespoons toasted sesame oil
07 - 2 tablespoons creamy peanut butter
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon honey or brown sugar
10 - 1 tablespoon sriracha or chili-garlic sauce, optional
11 - 1 tablespoon cornstarch
12 - 1/2 cup water

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced green onions

# Method:

01 - Bring a large pot of water to a boil. Cook ramen noodles according to package instructions, approximately 3 minutes. Drain thoroughly and set aside.
02 - While noodles cook, heat a large skillet or wok over medium-high heat. Add ground turkey, breaking it into small pieces, and cook until browned and cooked through, approximately 5 to 6 minutes.
03 - Add coleslaw mix to the skillet and sauté for 2 to 3 minutes until vegetables are slightly softened.
04 - In a small bowl, whisk together soy sauce, sesame oil, peanut butter, rice vinegar, honey, sriracha if using, cornstarch, and water until smooth and well combined.
05 - Add drained noodles to the skillet with turkey and vegetables. Pour sauce mixture over and toss everything together until evenly distributed.
06 - Stir-fry for 2 to 3 minutes until sauce thickens and coats all ingredients evenly.
07 - Remove from heat and stir in sliced green onions.
08 - Transfer to serving dishes and garnish with toasted sesame seeds and additional sliced green onions. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you can scroll through your phone, but tastes like you spent way more effort than you actually did.
  • That creamy peanut-sesame sauce coats everything so perfectly that even the pickiest eaters at your table will clean their bowls.
  • Ground turkey keeps it lighter and faster-cooking than beef, so you're not standing over the stove nursing a drink and wondering what went wrong.
02 -
  • Don't skip whisking the sauce with actual effort—the cornstarch needs to disperse properly or you'll end up with clumps that never thicken the sauce the way they should.
  • Cook the turkey completely before moving on because undercooked poultry isn't worth the five minutes you might save, and the rest of the recipe is forgiving about timing.
  • The sauce thickens as it cools, so if you make this ahead and reheat it, you might need to add a splash of water to loosen it back up.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds right before plating—the smell alone will make your kitchen feel like you spent actual hours cooking.
  • Keep the sauce components separate until you're ready to cook so the cornstarch doesn't absorb water and clump up while sitting.
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