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Easy Ground Turkey Ramen Noodles

A comforting and flavorful bowl of ramen made with ground turkey and fresh vegetables, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 3 packs ramen noodles Discard the seasoning packets.
For the Broth and Flavoring
  • 2.5 tbsp sesame oil Try to find toasted sesame oil for richer taste.
  • 1 cup water For broth balance.
  • 1/4 cup soy sauce Use low-sodium varieties if desired.
  • 2 tbsp rice vinegar Can substitute with apple cider vinegar.
  • 2 tbsp sriracha Adjust to your spice level.
  • 1 tbsp butter Use room temperature for easier incorporation.
For the Filling
  • 1 lb ground turkey Use lean ground turkey or substitute with chicken or beef.
  • 1/2 tsp red pepper flakes Optional for added heat.
  • 2.5 tsp ginger, freshly minced Use fresh for best flavor.
  • 1/4 tsp cinnamon Adds unique warmth.
  • 1 onion finely diced Yellow or white onions work best.
  • 1 cup mushrooms, sliced Shiitake or button varieties are great.
  • 1/2 cup carrots, shredded or julienned Adds color and sweetness.
For Garnishing
  • green onions For garnish.
  • sesame seeds For added crunch.

Method
 

Cooking the Noodles
  1. Bring a large pot of salted water to a boil over medium-high heat. Add the ramen noodles and cook according to package directions (around 3-5 minutes). Once cooked, drain and set aside, saving a cup of the noodle water if you prefer a soupier dish.
Cooking the Filling
  1. In a large pan, heat sesame oil over medium-high heat until shimmering.
  2. Add the ground turkey and break it into small pieces as it cooks, about 6-7 minutes until mostly browned.
  3. Stir in the freshly minced ginger and cinnamon, sautéing for about 30 seconds until fragrant.
  4. Add your diced onion, sliced mushrooms, and shredded carrots, cooking for an additional 2-3 minutes until the vegetables start to soften.
Making the Sauce
  1. Pour in the soy sauce, water, rice vinegar, and sriracha. Stir to combine and bring to a simmer.
  2. Cover and reduce heat to medium-low, cooking for 5 minutes to meld the flavors.
Finishing the Dish
  1. Remove from heat and stir in the butter until melted and glossy.
  2. Add the cooked ramen noodles, gently tossing until well coated. If using, add the reserved noodle water for more broth.
Garnishing
  1. Divide into bowls and garnish with chopped green onions and a sprinkle of sesame seeds.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. This dish is versatile; feel free to add or substitute vegetables based on seasonality or preference.