Save to Pinterest My weeknight dinner routine got a serious upgrade the evening I turned leftover coleslaw mix into something that tasted like takeout. I had ground turkey thawing, a bag of ramen in the pantry, and no plan beyond "make it work." The sauce came together in under two minutes, and when I tossed everything in the skillet, the kitchen smelled like my favorite dumpling spot downtown. My neighbor knocked on the door just as I plated it, drawn by the scent of sesame and ginger wafting through the hallway.
I made this for my sister on a rainy Tuesday when she was too tired to cook but too hungry to wait. She stood at the stove with me, stealing bites of turkey straight from the pan while the noodles boiled. By the time we sat down, she'd already declared it her new comfort food. Now she texts me every few weeks asking if I remember the "potsticker noodle thing," and I send her the recipe all over again.
Ingredients
- Ground turkey: Lean, mild, and quick cooking, it soaks up the sauce beautifully without overpowering the other flavors.
- Coleslaw mix: Pre shredded cabbage and carrots save you ten minutes of knife work and add the perfect crisp tender bite.
- Ramen noodles: Toss the seasoning packets and keep the noodles, they turn silky and chewy when tossed in a homemade sauce.
- Low sodium soy sauce: Gives you control over the saltiness so the dish stays balanced and not overwhelmingly salty.
- Toasted sesame oil: A little goes a long way, this is the nutty, aromatic backbone that makes everything smell like a dumpling house.
- Creamy peanut butter: It emulsifies the sauce into something glossy and crave worthy, with a hint of richness that rounds out the soy and vinegar.
- Rice vinegar: Adds a gentle tang that brightens the whole dish without making it sour.
- Hoisin sauce: Sweet, savory, and slightly smoky, it mimics the flavor of potsticker dipping sauce.
- Honey or maple syrup: A touch of sweetness balances the salt and umami, bringing everything into harmony.
- Fresh ginger: Grate it finely so it melts into the sauce and fills your kitchen with warmth.
- Garlic: Two cloves minced fine add pungency and depth without overwhelming the ginger.
- Scallions: Slice them thin and stir them in at the end for a fresh, sharp bite that cuts through the richness.
Instructions
- Mix the sauce:
- Whisk together soy sauce, sesame oil, peanut butter, rice vinegar, hoisin, honey, ginger, garlic, and water in a small bowl until the peanut butter dissolves and the sauce turns glossy. Set it within arms reach of the stove.
- Cook the noodles:
- Boil the ramen according to package directions, ignoring the seasoning packets. Drain and set aside, they will get tossed into the skillet later.
- Brown the turkey:
- Heat a large skillet or wok over medium high heat and add the ground turkey, breaking it into small crumbles with a wooden spoon. Cook until no pink remains and the edges start to crisp, about 5 to 6 minutes.
- Wilt the slaw:
- Toss the coleslaw mix into the skillet with the turkey and stir until the cabbage softens and the carrots brighten, about 2 to 3 minutes. The vegetables should still have a little snap.
- Add the sauce:
- Lower the heat to medium and pour in the prepared sauce, stirring to coat every piece of turkey and vegetable. The sauce will bubble gently and thicken as it heats.
- Toss in the noodles:
- Add the cooked noodles to the skillet and toss everything together with tongs or two spoons until the noodles are slick with sauce and heated through, about 2 minutes. The mixture should look creamy and cohesive.
- Finish and serve:
- Remove from heat and stir in the sliced scallions. Plate immediately and garnish with sesame seeds, extra scallions, and a drizzle of chili crisp if you want heat.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd ordered it from the new noodle bar across town. I told them it took less time than driving there and back, and suddenly everyone wanted the recipe. One friend now makes it every Sunday night as her meal prep base, and another swears it cured her of ordering expensive delivery. It is funny how a simple skillet dinner can become the thing people remember you for.
Swaps and Substitutions
Ground chicken or pork work just as well if turkey is not your thing, and crumbled firm tofu makes this vegetarian without losing the hearty texture. If peanut butter is off the table due to allergies, try tahini or almond butter, the sauce will taste a little different but still cling beautifully to the noodles. For a gluten free version, swap in tamari and use rice noodles or gluten free ramen, just adjust the cooking time based on the noodle package. I have also added snap peas, thinly sliced bell peppers, and mushrooms when I had them on hand, and they all played nicely with the creamy sesame sauce.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the noodles will soak up more sauce as they sit. When you reheat, add a tablespoon or two of water and warm everything gently in a skillet over medium low heat, stirring often to bring back the glossy texture. I do not recommend freezing this dish because the noodles tend to turn mushy when thawed, but the sauce itself freezes beautifully if you want to make a double batch. Just thaw it overnight in the fridge and toss with freshly cooked noodles and turkey.
Serving Suggestions
This stir fry is hearty enough to stand alone, but I love serving it with a side of quick pickled cucumbers or a simple cucumber salad to cut through the richness. A cold glass of green tea or a crisp, slightly sweet Riesling pairs beautifully if you are feeling fancy. For gatherings, I set out small bowls of chili crisp, extra sesame seeds, and lime wedges so everyone can customize their plate.
- Top with a fried egg for extra richness and a runny yolk that mixes into the sauce.
- Serve alongside steamed edamame or a handful of shredded nori for a fun textural contrast.
- Garnish with crushed peanuts or cashews if you want an extra layer of crunch.
Save to Pinterest This is the kind of recipe that earns its place in your regular rotation without trying too hard. It shows up when you need it, tastes like something special, and never lets you down.
Common Recipe Questions
- → Can I use a different protein instead of ground turkey?
Yes, ground chicken or pork work wonderfully in this dish. For a vegetarian option, use crumbled firm tofu and ensure your hoisin sauce is vegetarian.
- → What can I substitute for peanut butter if I have an allergy?
Try almond butter, cashew butter, or sunflower seed butter for a similar creamy texture. Tahini also works but will give a slightly different flavor profile.
- → How do I make this gluten-free?
Use tamari instead of soy sauce, gluten-free ramen or rice noodles, and check that your hoisin sauce is certified gluten-free. Many brands now offer gluten-free versions.
- → Can I add more vegetables to this stir-fry?
Absolutely. Snap peas, bell peppers, mushrooms, or broccoli florets are excellent additions. Add heartier vegetables with the coleslaw mix so they have time to cook through.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 1-minute intervals, stirring between.
- → What type of ramen noodles should I use?
Any instant ramen works—just discard the seasoning packets. Fresh ramen from the refrigerated section is even better if available. Cook according to package directions.