Creamy Potsticker Noodle Stir-Fry (Print Version)

Ground turkey, crisp cabbage, and ramen noodles in a rich peanut-sesame sauce for a satisfying Asian-inspired dinner.

# What You Need:

→ Protein

01 - 1 pound ground turkey

→ Vegetables

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

→ Noodles

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

→ 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 - Extra sliced scallions
16 - Chili crisp or sriracha

# How To Make:

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, omitting seasoning packets. Drain and set aside.
03 - Heat a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
04 - Add coleslaw mix to the skillet and cook, stirring frequently, 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 evenly.
06 - Add cooked noodles to the skillet, tossing everything together until the noodles are well coated and the mixture is creamy and heated through, approximately 2 minutes.
07 - Remove from heat. Stir in sliced scallions.
08 - Transfer to serving plates immediately. Garnish with sesame seeds, extra scallions, and chili crisp or sriracha as desired.

# Expert Advice:

01 -
  • It tastes like takeout but costs a fraction of the price and comes together while you're still in your work clothes.
  • The sauce is so good you'll find yourself scraping the pan with a spoon when nobody's looking.
  • It's flexible enough to make with whatever protein or vegetables you have on hand without losing that signature creamy, glossy finish.
02 -
  • Don't skip draining the noodles well—excess water will dilute the sauce and make the whole dish soggy instead of silky and coated.
  • The peanut butter needs to be creamy and mixed in while the sauce is room temperature or slightly warm, or it will clump up and ruin the smooth texture you're after.
03 -
  • Cook the noodles to just barely tender because they'll soften more when you toss them with the hot sauce and turkey mixture—nobody wants mushy noodles.
  • Keep the heat at medium once you add the sauce, because high heat can cause the peanut butter to separate and the sauce to break instead of staying silky and smooth.
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