Creamy Potsticker Noodle Stir-Fry (Printable)

Quick Asian-inspired stir-fry with ramen, turkey, and veggies in creamy peanut-sesame sauce.

# What You'll 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

# How-To Steps:

01 - In a large pot of boiling water, 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 and cook, breaking it up with a spoon, until browned and cooked through (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 in the sauce and toss everything together.
06 - Stir-fry for 2-3 minutes until sauce thickens and everything is evenly coated.
07 - Remove from heat. Stir in sliced green onions. Garnish with toasted sesame seeds and extra green onions before serving.

# Expert Suggestions:

01 -
  • It comes together in 25 minutes, which means you can have dinner on the table faster than most delivery orders arrive.
  • That creamy sesame-peanut sauce is secretly way better than any bottled version, and it coats everything perfectly without being heavy.
  • One skillet does almost all the work, so cleanup is mercifully short.
02 -
  • If your sauce looks too thick or thin after a minute, it's because cornstarch thickening is sensitive to heat—keep the burner on medium and give it time to reach the right consistency rather than panicking and adding more liquid.
  • Don't cook the noodles too long or they'll fall apart when you toss them with the sauce, which sounds dramatic but is genuinely disappointing when it happens.
03 -
  • If you're making this for guests, prep everything in advance and you can have dinner ready in the time it takes them to settle at the table.
  • Leftovers are actually better the next day because the noodles absorb more sauce overnight, though they do need a splash of water when you reheat them in a pan.
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