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These Quick and Easy Peanut Turkey Ramen Noodles are a delicious and easy 20 minute dinner, perfect for using leftover turkey.
What to make with Thanksgiving Leftovers
The last thing you want to do after a big Thanksgiving dinner is A. Think about what to make for dinner and B. eat a big heavy meal. Which is why I am sharing this Peanut Turkey Ramen. This simple ramen noodle bowl comes together in less than 20 minutes and is a unique way to use your leftover turkey. This uses a version of my Best Thai Peanut Sauce, bell peppers, leftover turkey and cilantro (if you want!), for a fresh and flavorful meal.
How to make Leftover Turkey Peanut Ramen Noodles
- Make the Peanut Sauce
- Cook the ramen noodles as directed (throw out the seasoning packet, you won’t be using it).
- Heat oil in a large skillet, add the bell pepper and cook for 3-4 minutes, until starting to soften.
- Add diced leftover turkey.
- Add the noodles and sauce, stir until combined.
- Top with chopped cilantro and peanuts and serve.
Substitutions and Tips for Peanut Turkey Ramen Noodles
- Any kind of pasta is fine here, it doesn’t need to be ramen noodles. Use spaghetti, rice noodles, whatever you have on hand!
- You can also use whatever vegetables you have as well. I used bell pepper because I love it, but feel free to use what you want.
- If the noodles are finished cooking before you can add them to the pan, toss them with a little olive oil to keep them from clumping together
More Ways to use Leftover Turkey
- Peanut Chicken Wraps (use leftover turkey instead of chicken!)
- Citrus Kale Salad with Leftover Turkey
- Thanksgiving Leftover Sliders
Peanut Turkey Ramen Noodles
Ingredients
For Peanut Sauce
- 1/4 cup peanut butter natural, unsweetened
- 1 tablespoons low sodium soy sauce use tamari or coconut aminos for gluten free
- 2 teaspoon rice vinegar
- 1 tablespoons brown sugar
- 1/2 teaspoons chili garlic sauce more or less to taste
- 2 teaspoons fresh lime juice
- 1-2 garlic cloves pressed or grated
- 2 teaspoon ginger root grated
- 2-4 tablespoons warm water
For Ramen noodle bowls
- 3 packages ramen noodles 3 ounces each, discard seasoning packet
- 1 TBSP olive oil
- 1 red bell pepper diced
- 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 a 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.
Notes
Substitute any pasta, spaghetti or rice noodles would both work.
Nutrition
Serving: 1serving | Calories: 509kcal | Carbohydrates: 50g | Protein: 27g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 659mg | Potassium: 461mg | Fiber: 3g | Sugar: 7g | Vitamin A: 961IU | Vitamin C: 39mg | Calcium: 42mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
