Save to Pinterest Last Tuesday, my wok was still in the dishwasher when hunger struck at 6:47 p.m. I grabbed my widest skillet, a package of ground turkey thawing in the fridge, and those emergency ramen bricks I keep for "just in case." What started as kitchen improvisation turned into something my husband now requests by name. The sauce came together while the noodles boiled, and by the time I plated it, the whole thing felt less like a weeknight scramble and more like I'd planned it all along.
The first time I made this for my sister, she was between jobs and staying on our couch. She wandered into the kitchen following the smell of sesame oil and ginger, still in her pajamas at dinnertime. We ate straight from the skillet with chopsticks, standing at the counter, and she said it tasted like comfort with a little bit of crunch. Now, every time she visits, she checks the pantry for ramen and peanut butter.
Ingredients
- Ground turkey: It browns quickly and stays tender, but ground chicken or pork work just as well if that's what you have on hand.
- Coleslaw mix: Pre-shredded cabbage and carrots save you ten minutes of knife work and wilt down into sweet, silky ribbons.
- Scallions: Slice them thin and save a few for garnish; their sharpness cuts through the richness of the sauce.
- Ramen noodles: Toss those seasoning packets or save them for another use, the noodles are all you need here for springy, slurpable texture.
- Low-sodium soy sauce: It keeps the saltiness in check so the other flavors can come through without overwhelming your palate.
- Toasted sesame oil: A little goes a long way; this is what makes the whole dish smell like a street market in the best way.
- Creamy peanut butter: It thickens the sauce and adds a subtle nuttiness that ties everything together.
- Rice vinegar: Just enough acidity to wake up your taste buds without making the sauce taste sharp.
- Hoisin sauce: Sweet, savory, and a little funky, it's the secret ingredient that makes this taste like takeout.
- Honey or maple syrup: A spoonful balances the soy and vinegar, rounding out the flavor.
- Fresh ginger: Grate it fine so it melts into the sauce; jarred ginger works in a pinch but fresh tastes brighter.
- Garlic: Mince it small and add it to the sauce raw so it mellows as it heats.
- Water: Thins the sauce just enough to coat the noodles without clumping.
- Sesame seeds: Toasted ones add a nutty crunch that makes each bite feel a little more special.
- Chili crisp or sriracha: Optional, but highly recommended if you like a little heat that builds with each forkful.
Instructions
- Mix the sauce:
- In a small bowl, whisk together soy sauce, sesame oil, peanut butter, rice vinegar, hoisin, honey, ginger, garlic, and water until it looks glossy and smooth. Set it aside while you cook; the flavors will meld as it sits.
- Cook the noodles:
- Boil the ramen according to package directions, then drain and set aside. Skip the seasoning packets entirely, you won't miss them.
- Brown the turkey:
- Heat a large skillet or wok over medium-high heat and add the ground turkey, breaking it into small crumbles with your spoon. Cook until no pink remains and the edges start to brown, about 5 to 6 minutes.
- Wilt the vegetables:
- Toss in the coleslaw mix and stir it around until the cabbage softens and the carrots brighten, about 2 to 3 minutes. The volume will shrink fast, so don't worry if it looks like too much at first.
- Add the sauce:
- Turn the heat down to medium and pour in your prepared sauce, stirring to coat the turkey and vegetables evenly. The skillet will start to smell incredible right about now.
- Toss in the noodles:
- Add the cooked ramen and toss everything together with tongs or a spatula until the noodles are slick and creamy, about 2 minutes. If it looks dry, add a splash of water.
- Finish and serve:
- Remove from heat and stir in the sliced scallions. Plate it up and top with sesame seeds, extra scallions, and a drizzle of chili crisp if you're feeling bold.
Save to Pinterest One rainy Saturday, I made a double batch of this and portioned it into containers for the week ahead. By Wednesday, my coworker asked what I was heating up in the microwave because the break room smelled like a restaurant. I traded her a container for her homemade brownies, and she told me the next day her kids ate it cold straight from the fridge. That's when I knew this recipe had staying power.
Swapping Proteins and Going Meatless
Ground chicken and pork both work beautifully here, browning up just as fast as turkey and soaking up the sauce in all the right ways. If you want to skip meat altogether, crumbled extra-firm tofu crisps up nicely in the skillet and turns golden at the edges if you let it sit undisturbed for a minute or two. I've also used leftover rotisserie chicken, shredded and tossed in at the end, which makes this even faster on nights when opening the fridge feels like too much effort.
Adding More Vegetables
Snap peas, thinly sliced bell peppers, and sliced mushrooms all fit right into this stir-fry without changing the cooking time much. I usually toss them in with the coleslaw mix so everything wilts and softens together. Once, I added a handful of frozen edamame straight from the freezer, and they thawed in the heat of the skillet while adding little pops of sweetness. The more color you add, the better it looks on the plate, which somehow makes it taste even better.
Storing and Reheating Leftovers
This keeps well in the fridge for up to four days, tucked into airtight containers that you can grab for lunch or a quick dinner. The noodles soak up more sauce as they sit, so everything tastes even more intense the next day. Reheat it gently in a skillet with a splash of water to loosen the sauce, or microwave it in 30-second bursts, stirring in between.
- If the noodles seem dry after a day in the fridge, a teaspoon of sesame oil or water will bring them back to life.
- Garnish with fresh scallions and sesame seeds right before eating so they stay crunchy.
- Chili crisp tastes even better on leftovers, trust me on this one.
Save to Pinterest This is the kind of dinner that feels like a small victory, especially on nights when you're too tired to think but too hungry to settle for toast. Make it once, and I bet it ends up in your regular rotation.
Common Recipe Questions
- → Can I use a different protein instead of ground turkey?
Yes, ground chicken or pork work beautifully in this stir-fry. For a vegetarian version, substitute crumbled firm tofu and use vegetarian hoisin sauce.
- → What makes the sauce creamy?
The creaminess comes from the combination of peanut butter whisked together with sesame oil, soy sauce, and hoisin. This creates a smooth, glossy coating that clings to the noodles perfectly.
- → Can I add more vegetables to this dish?
Absolutely. Snap peas, bell peppers, mushrooms, or bok choy are excellent additions. Add them when you stir-fry the coleslaw mix for the best texture.
- → How do I make this gluten-free?
Use tamari instead of soy sauce, check that your hoisin is gluten-free, and substitute rice noodles or gluten-free ramen for the regular ramen noodles.
- → Can I prepare any components ahead of time?
Yes, the sauce can be whisked together and refrigerated up to 3 days in advance. The coleslaw mix can also be prepped ahead, making final assembly very quick.
- → What can I serve alongside this stir-fry?
This dish is quite filling on its own, but pairs nicely with steamed edamame, cucumber salad, or spring rolls. For beverages, try a crisp Riesling or iced green tea.