Turkey & Peanut Sesame Noodle Stir-Fry
with Cabbage, Pickled Cucumber, Scallions & Cilantro
- Soy
- Wheat
- Sesame
- Tree Nuts
- Peanuts
Falling into a stir-fry rut? We’ve got a vegan dinner idea for you! It stars bok choy, carrots, and napa cabbage, sautéed with scallions, then simmered in a savory-sweet blend of soy sauce, hoisin, peanut butter, and coconut milk until the sauce is thick and the veggies are glossy. Everything’s tossed with slurpable, chewy ramen noodles, then topped with tangy, spicy pickled cukes, scallions, cilantro, and sesame seeds. Dinner winner? We think so.
Ingredients
6 ounce
Ramen Noodles
10 ounce
Ground Turkey
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Peanut Butter
(Contains: Peanuts)
2 unit
Scallions
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim scallions. Cut scallion whites crosswise into 1-inch pieces; thinly slice greens. Roughly chop cilantro.
• In a small bowl, combine cucumber, vinegar, half the sesame seeds (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings), ½ tsp salt (1 tsp for 4), and as many chili flakes as you like. Set aside to pickle.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. • Drain and thoroughly rinse under cold water until cooled, about 30 seconds. Toss with a drizzle of oil; set aside.
Heat a drizzle of oil in a medium pan over medium-high heat. Add beef or turkey and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add bok choy and Napa cabbage, carrots, and scallion whites; season with ¼ tsp salt (½ tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 3-4 minutes. Reduce heat to medium.
Once veggies are browned and tender, stir beef or turkey into pot.
• Thoroughly shake coconut milk in container before opening. • Add hoisin, soy sauce, peanut butter, and half the coconut milk (you’ll use more in the next step) to pot with veggies; stir to combine. Bring to a boil, then reduce heat to medium low. Cook until sauce is slightly thickened, 1-2 minutes.
• Add drained noodles to pot; toss to combine. If needed, stir in remaining coconut milk a splash at a time until everything is thoroughly coated in sauce. • Remove pot from heat; stir in half the cucumber pickling liquid. Taste and season with salt and pepper if needed.
• Divide stir-fry between bowls and arrange pickled cucumber (draining first) alongside. Top with scallion greens, cilantro, remaining sesame seeds, and as many remaining chili flakes as you like. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the peanut sauce, while others found it overpowering; many felt the dish needed more seasoning overall.
- Ease of prep: Noodles tended to stick together; consider adding them at the end or mixing in individual bowls.
- Suggestions: Try adding sriracha or extra soy sauce for more flavor; consider using less peanut butter for a lighter taste.
- Portions: Many found this recipe yielded generous servings, with some reporting enough for 3-4 portions.
- Texture: Some felt the noodles became mushy; cook for less time and add more veggies for a satisfying crunch.
