1 Tbsp. low sodium soy sauce (use tamari or coconut aminos for gluten-free option)
2 tsp. rice vinegar
1 Tbsp. brown sugar
1/2 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
Ramen Noodles:
2-4 Tbsp. water, warm
3 packages ramen noodles, 3 ounces each (discard seasoning packet)
1 Tbsp. olive oil
1 red bell pepper, diced
2 cups turkey, cooked and diced
peanuts, chopped, for garnish
cilantro, chopped, for garnish
Instructions
Combine ingredients for peanut sauce in a medium bowl and whisk together until smooth. Set aside.
Meanwhile, prepare noodles as directed on the package (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 soften and start to brown.
Add the cooked turkey and cook for about a minute, just to warm through.
Combine 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 Tbsp. of the reserved pasta water at a time until the sauce reaches the desired consistency.
