Sriracha Ramen Noodle Recipe

Ingredients

• 3-4 3 -oz packets ramen noodles (discard seasoning pack)
• 2 to 3 tablespoons sesame oil
• 1 pound lean ground turkey ( or chicken)
• 1/3 cup white onion (diced)
• 1/2 teaspoon salt (adjust to your taste)
• 1/4 teaspoon black pepper
• 4 cloves garlic clove (minced)
• 1 tablespoon fresh ginger (fresh, grated)
• 2 large carrots (cut into matchsticks)
• 2 cups cabbage (thinly sliced)
• 1 cup peanuts
• 1 cup chicken broth
• 2 tablespoons low sodium soy sauce (I used reduced sodium)
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon Asian chili sauce (I used Sambal Oelek)
• 1 to 2 tablespoons Sriracha sauce (adjust to your liking)
• 1 and 1/2 teaspoons cornstarch
• garnish with sliced green onions and peanuts

Instructions

1. 1

   Cook ramen in boiling water for 2 minutes and no longer! Reserve one cup pasta water. Rinse noodles with cool water and toss with a drizzle of sesame oil to prevent the noodles from sticking.

2. 2

   Heat a large wok or skillet to medium high heat. Add peanuts and dry roast peanuts until golden and toasted about 2 minutes. Remove to a plate.

3. 3

   Mix Sauce ingredients together in a medium bowl and set aside.

4. 4

   To the empty wok or skillet, heat 1 tablespoon sesame oil over medium high heat. Add ground turkey, onions, salt, and pepper and cook until browned. When the meat is almost cooked through, add carrots, garlic, ginger, and cabbage. Cook 2 additional minutes.

5. 5

   Add the sauce and stir. Bring to a simmer. Simmer for 30 seconds then add noodles and toss until evenly coated. Add peanuts and toss to combine. Add additional reserved water if needed to reach desired consistency. Garnish with sliced green onions and peanuts if desired. Serve immediately.