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Entrees
PEANUT TURKEY RAMEN NOODLES
It may sound a little nutty at first but trust us on this. Peanut butter and turkey is a flavor combination you didn’t know you needed.
20 min
Prep Time
3
Servings
Top Ramen Chicken
Ingredients
Peanut Sauce:
- ½ cup peanut butter natural, unsweetened
- 1 tbsp low sodium soy sauce, use tamari or coconut aminos for gluten free
- 2 tsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp chili garlic sauce more or less to taste
- 2 tsp fresh lime juice
- 1-2 garlic cloves pressed or grated
- 2 tsp ginger root grated
- 4 tbsp warm water
Noodle Bowls:
- 3 packages Top Ramen, discard seasoning packet
- 1 tablespoon olive oil
- 1 red bell pepper sliced
- 2 cups cooked turkey diced
- Chopped peanuts optional, for garnish
- Chopped cilantro optional, for garnish
Instructions
Combine ingredients for peanut sauce in a medium bowl whisk together until smooth. Set aside.
Meanwhile, prepare noodles as directed on package (however, do not use seasoning packet). When draining, reserve about 1/4 cup of the pasta water and set aside. If noodles are done before the rest of the dish, toss with a little oil to keep them from clumping together.
Heat oil in a large skillet over medium high heat. When hot, add the bell peppers and cook for 3-4 minutes, stirring occasionally, until they are softening and starting to brown.
Add the cooked turkey and cook for about a minute, just to warm through.
Add the cooked noodles and peanut sauce. Toss until everything is mixed and coated with sauce. If peanut sauce is too thick, stir in a few tablespoons of the reserved pasta water at a time until sauce is at desired consistency. Top with chopped peanuts and cilantro and serve.
