Creamy Potsticker Noodle Stir-Fry (Printer Friendly)

Quick Asian-inspired stir-fry with ground turkey, ramen noodles, cabbage, and creamy peanut-sesame sauce ready in 25 minutes.

# What You Need:

→ Protein & Base

01 - 1 lb ground turkey
02 - 3 packages instant ramen noodles (3 oz 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 tbsp toasted sesame oil
07 - 2 tbsp creamy peanut butter
08 - 1 tbsp rice vinegar
09 - 1 tbsp honey or brown sugar
10 - 1 tbsp sriracha or chili-garlic sauce, optional
11 - 1 tbsp cornstarch
12 - 1/2 cup water

→ Garnish

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

# Directions:

01 - Bring a large pot of water to boil. Cook ramen noodles according to package instructions (approximately 3 minutes). Drain and set aside.
02 - While noodles cook, heat a large skillet or wok over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook until browned and cooked through (approximately 5-6 minutes).
03 - Add coleslaw mix to the skillet and sauté for 2-3 minutes until 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.
05 - Add drained noodles to the skillet with turkey and vegetables. Pour sauce over the mixture and toss until everything is evenly combined.
06 - Stir-fry for 2-3 minutes until sauce thickens and coats all ingredients evenly. Remove from heat and stir in sliced green onions.
07 - Divide into serving bowls. Garnish with toasted sesame seeds and additional sliced green onions before serving.

# Pro Advice:

01 -
  • It tastes like you spent hours developing layers of flavor, but honestly takes less time than ordering takeout.
  • The sauce clings to every noodle in this deeply satisfying way that keeps you reaching for more.
  • Ground turkey cooks in a flash, making this weeknight-proof without feeling like a shortcut.
02 -
  • If your sauce looks too thick, add water one tablespoon at a time rather than starting over; cornstarch thickens more as it cools.
  • Don't skip the raw green onions on top—they're not just garnish, they're the thing that makes each bite feel fresh and alive.
03 -
  • Cook your sauce separately in the bowl before it hits the pan—this prevents lumps and makes sure everything is fully combined and ready to thicken.
  • Don't overcrowd your pan when browning the turkey; give it space to actually sear instead of steam, which is how you get that deep, caramelized flavor.
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