Creamy Potsticker Noodle Stir-Fry (Print Version)

Quick stir-fry with ground turkey, cabbage, and ramen in creamy peanut-sesame sauce.

# 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 (3 oz each) ramen noodles, seasoning packets discarded

→ 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 hoisin sauce
10 - 1 tablespoon honey or maple syrup
11 - 1 teaspoon freshly grated ginger
12 - 2 cloves garlic, minced
13 - 1/3 cup water

→ Garnish

14 - 1 tablespoon toasted sesame seeds
15 - Additional sliced scallions
16 - Chili crisp or sriracha

# Directions:

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 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 tastes indulgent and restaurant-quality but comes together faster than ordering takeout, which means you can actually enjoy it on a Tuesday night.
  • The creamy peanut sauce clings to every strand of noodle in a way that feels luxurious without requiring any cream or dairy.
02 -
  • The sauce needs to be completely smooth before it hits the hot pan, because once you add it to a hot skillet, any peanut butter lumps will just get harder to blend out and you'll end up with gritty spots in your otherwise silky sauce.
  • Don't skip draining the noodles thoroughly because extra water will dilute your sauce and you'll end up with something watery instead of creamy.
03 -
  • Toast your own sesame seeds in a dry skillet for thirty seconds just before serving, because the warmth releases their oils and the flavor becomes noticeably deeper and more aromatic.
  • If you can't find coleslaw mix, buy a small head of green cabbage and shred it yourself or ask the produce department to do it; the quality and freshness will be worth the extra step.
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