Description
Creamy Potsticker Noodle Stir-Fry is a quick and delicious weeknight meal featuring ground turkey, tender coleslaw mix, and ramen noodles tossed in a rich, creamy peanut sauce. This dish combines savory, sweet, and tangy flavors with a hint of spice, creating a satisfying fusion inspired by potstickers but elevated with a creamy twist.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground turkey
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 2 scallions, thinly sliced
Noodles
- 2 packages ramen noodles (3 ounces each, discard seasoning packets)
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons creamy peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1/3 cup water
Garnishes
- 1 tablespoon toasted sesame seeds
- Extra sliced scallions
- Chili crisp or sriracha (optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, toasted sesame oil, creamy peanut butter, rice vinegar, hoisin sauce, honey (or maple syrup), freshly grated ginger, minced garlic, and water until smooth and creamy. Set this flavorful sauce aside while you prepare other components.
- Cook the noodles: Cook ramen noodles according to package instructions, making sure to discard the seasoning packets. Once cooked, drain the noodles thoroughly and set them aside to prevent overcooking.
- Brown the turkey: Heat a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is browned and fully cooked through, about 5 to 6 minutes, ensuring there is no pink remaining.
- Wilt the vegetables: Add the coleslaw mix to the skillet with the cooked turkey. Cook, stirring frequently, just until the cabbage and carrots begin to soften and wilt slightly, about 2 to 3 minutes, retaining some crunch for texture.
- Add the sauce: Reduce the heat to medium and pour the prepared creamy peanut sauce into the skillet. Stir well to evenly coat the turkey and vegetables, allowing the flavors to meld for about one minute.
- Combine with noodles: Add the cooked ramen noodles to the skillet, tossing everything together thoroughly until the noodles are well coated with the creamy sauce and heated through, about 2 minutes.
- Finish with scallions: Remove the skillet from the heat and stir in the thinly sliced scallions to add a fresh, crisp bite to the dish.
- Serve: Immediately transfer the stir-fry to serving plates or bowls. Garnish with toasted sesame seeds, additional sliced scallions, and chili crisp or sriracha for an optional spicy kick. Enjoy this creamy, flavorful noodle stir-fry hot.
Notes
- Discard the seasoning packets from the ramen noodles to keep the flavor balanced and avoid extra sodium.
- Using low-sodium soy sauce helps control the saltiness of the dish.
- For a vegan version, substitute ground turkey with firm tofu crumbles and use maple syrup instead of honey.
- Adjust chili crisp or sriracha according to preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat thoroughly before serving.
