Ramen does not just have to be used for soups. It makes a delicious stir-fry too! And this tasty Spicy Turkey Ramen Stir-Fry proves it. This is one of those quick meals you make when you realize what you had planned isn’t going to work out, or you are just so done with the day but everyone still needs to eat.
The great thing about stir-fry (as with ramen) is that it is highly customizable. Stir-fry is a great way to use up veggies before they go bad. I used carrots, onion and cilantro for this one. But you could use sweet peppers, bell peppers, broccoli, snap peas, zucchini — the list goes on and on.
If you don’t want this to be too spicy, you could omit the additional Sriracha used as a garnish. If you remove it from the sauce, it is going to be a little bit bland, so keep that in mind. If you cannot find Rice Ramen bricks (I prefer Lotus Foods brand for this), you can use the instant ramen. Just make sure to reduce the cook time, as those only take 2-3 minutes to cook through, unlike the 10 minutes the rice ramen bricks take.
Now Let’s Get Cookin’!
Spicy Turkey Ramen Stir-Fry
- 2 lb Ground Turkey
- 1 Yellow Onion quartered and sliced
- 1 cup Carrots shredded
- 1 cup Cilantro for garnish
- ½ cup Sliced Almonds for garnish
- 6 Rice Ramen Bricks
For the Sauce
- 1 cup Soy Sauce
- ½ cup Rice Vinegar
- ¼ cup Honey
- ¼ cup Sesame Oil
- ¼ cup Sriracha plus more for garnish
- 4 Garlic Cloves minced
- 2 tbsp Fresh Ginger minced
- Prepare all of the ingredients. Start water boiling for ramen.
- In a large saute pan over medium-high heat, add ground turkey. Cook and crumble until no longer pink.
- In a bowl, mix sauce ingredients.
- Once water is boiling add ramen bricks. Use tongs to break up will they cook. Cook for 7 minutes then drain in colander and rinse with cool water. Set aside.
- Add carrots, onions and sauce mix to turkey and let cook for 5 minutes. Then add cooked ramen. Use tongs to stir and combine will it continues to cook for 5 minutes more.
- Serve in a shallow bowl with almonds and cilantro sprinkled on top. Drizzle with additional Sriracha, if desired.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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