# Ingredient List:
→ Protein
01 - 1 pound ground turkey
→ Vegetables
02 - 4 cups coleslaw mix (shredded cabbage and carrots)
03 - 2 scallions, thinly sliced
→ Noodles
04 - 2 packages ramen noodles (3 ounces each), seasoning packets discarded
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tablespoons toasted sesame oil
07 - 2 tablespoons creamy peanut butter
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon hoisin sauce
10 - 1 tablespoon honey or maple syrup
11 - 1 teaspoon freshly grated ginger
12 - 2 cloves garlic, minced
13 - 1/3 cup water
→ Garnish
14 - 1 tablespoon toasted sesame seeds
15 - Additional sliced scallions
16 - Chili crisp or sriracha
# Steps:
01 - In a small bowl, whisk together soy sauce, sesame oil, peanut butter, rice vinegar, hoisin sauce, honey, ginger, garlic, and water until smooth and creamy. Set aside.
02 - Cook ramen noodles according to package instructions without the seasoning packets. Drain and set aside.
03 - 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, approximately 5 to 6 minutes.
04 - Add coleslaw mix to the skillet and cook, stirring frequently, until just wilted, 2 to 3 minutes.
05 - Reduce heat to medium. Pour in the prepared sauce and stir well to coat turkey and vegetables.
06 - Add cooked noodles to the skillet, tossing everything together until noodles are well coated and the mixture is creamy and heated through, about 2 minutes.
07 - Remove from heat. Stir in sliced scallions.
08 - Transfer to serving dishes immediately and garnish with sesame seeds, additional scallions, and chili crisp or sriracha as desired.
