Sweet and Spicy Turkey Lo Mein with Bell Peppers and Peanuts

Forget takeout-this sweet and spicy turkey lo mein is faster, fresher and packed with flavor. Tender lo mein noodles are tossed with savory ground turkey, crisp bell pepper and scallions in a luscious sweet soy and chili glaze. A sprinkle of crunchy peanuts, fresh cilantro and a squeeze of lime brighten every bite.

This stir-fry comes together in just 30 minutes, making it perfect for busy weeknights. The combination of sweet Thai chili sauce and Korean chili flakes gives it a gentle heat that’s balanced by the savory glaze. Serve it straight from the wok for a satisfying meal that beats any delivery.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, prepare the ingredients: roughly chop the peanuts, slice the scallions (separate whites and greens), slice the bell pepper, zest and quarter the lime and chop the cilantro.
2. Once the water is boiling, add the lo mein noodles. Cook until al dente, about 5-7 minutes, stirring occasionally. Drain and set aside.
3. Heat a large dry pan over medium-high heat. Add the chopped peanuts and toast, stirring often, until golden and fragrant, 2-3 minutes. Transfer to a plate and wipe the pan clean.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the scallion whites, bell pepper and half the garlic powder (use all for 4 servings). Season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-7 minutes. Transfer the vegetables to a plate.
5. Add another drizzle of oil to the pan. Add the ground turkey and season with salt and pepper. Cook undisturbed until browned on the bottom, 3-4 minutes. Break the meat into pieces and continue cooking until cooked through, 2-4 minutes more.
6. Return the cooked vegetables to the pan. Add the sweet soy glaze, sweet Thai chili sauce, butter and Korean chili flakes (adjust to taste). Stir and cook until everything is well coated, 1-2 minutes. Remove from heat.
7. Add the drained noodles, a squeeze of lime juice and a pinch of lime zest to the pan. Toss to combine. Season with additional salt if needed.
8. Divide the noodle stir-fry among shallow bowls. Top with toasted peanuts, scallion greens and chopped cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork work well in this recipe. Just adjust cooking time as needed to ensure the meat is fully cooked.

Is this dish gluten-free?

No, this recipe contains wheat from the lo mein noodles and soy from the sweet soy glaze. For a gluten-free version, use gluten-free noodles and tamari instead of sweet soy glaze.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to refresh the noodles.