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Turkey Ramen Stir-fry

Turkey Ramen Stir-fry

Turkey Ramen Stir-fry

Do you love stir-fried noodles? We do! This is quick and easy, light and packed with veggies. The mixture of fish sauce, soy and sesame seed oil is all you need to flavor this dish. It's full of herbs and aromatics and topped with black and white sesame seeds. I've used ground turkey to make it light but ground pork or chicken would be tasty too.

Our local market doesn't regularly carry bean shoots or enoki mushrooms but I picked them up at an Asian market when I was in Portland recently. They are very light, almost sweet in flavor and blend into the bean shoots and noodles beautifully. If you don't have any Asian produce near you then substitute whatever mushrooms you can find and leave out the bean shoots. It'll still be yummy!

I like to use peanut oil when I stir-fry if I can because it holds up to higher temperatures.

The sauce is a simple mixture of fish sauce and soy sauce with a tablespoon of sesame oil. Stir them together before adding to the stir fry to evenly coat the dish with the flavors.

Click on the pictures below to get a better look.

Top with chopped cilantro and diced Serrano pepper.

Toss to incorporate and dig in!

Isn't this just gorgeous?

After plating up I sprinkled on some black and white sesame seeds. Yum!

Eat this ramen stir fry the next day as a cold noodle salad or add some broth to make a soup. Try my recipe for Quick Turkey Ramen Pho.




Turkey Ramen Stir-fry


1 lb. Ground Turkey

2 teaspoons peanut oil

2 cakes of Dried Ramen Noodles cooked according to package directions

1 inch knob finely minced Ginger

3 large cloves minced Garlic

2 cups shredded Cabbage

1/2 a White Onion

1/2 cup Shredded Carrots

1 can sliced Water Chestnuts sliced into large slivers

1 small bag Bean Shoots

1/2 of 1 small bag of Enoki Mushrooms

2 large Green Onions sliced

1 bunch Cilantro chopped

1 small Serrano Chili diced

1/4 cup fish sauce

1 tablespoon sesame oil

3 tablespoon soy sauce


Cook the noodles according to package directions.

Mix together the fish sauce, sesame oil and soy sauce then set it aside.

Preheat a wok to medium high.

Add a few teaspoons of peanut oil to the very hot wok then half of the ginger and garlic. Brown the ground turkey then add the rest of the ginger and garlic.

Now add the cabbage,onion, carrots and water chestnuts. Stir-fry 2 minutes.

Next, add the bean shoots and the green onion then stir-fry for 1 minute.

Stir in the cooked ramen noodles and top with the stir-fry sauce. Stir-fry for another few minutes to incorporate the sauce and heat the noodles through.

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