RECIPE

TURKEY RAMEN

A bowl of noodles is a nutritious and colourful way to turn your leftover Christmas turkey into a hearty meal whilst helping to minimise waste. This flavourful and quick recipe was made for us by the talented Sarah Hemsley.


SERVES:
4 people

COOKING TIME:

Prep time: 15 minutes

Cook time: 15 minutes


INGREDIENTS & METHOD

 

 

 

150g leftover turkey
700ml turkey or chicken stock or leftover gravy
2 eggs
2 cloves of garlic, peeled and finely chopped
15g fresh ginger, peeled and finely diced
1 heaped tbsp of white miso paste
2 tbsp sesame oil
200g ramen noodles or 4 portions of dried egg noodles
1-2 tbsp sesame seeds
4-5 spring onions, sliced
100g baby pak choi
2 tbsp tamari or soy sauce
70g Shiitake mushrooms, sliced
30g red cabbage, finely sliced or shredded
A few sprigs of fresh coriander

150g leftover turkey
700ml turkey or chicken stock or leftover gravy
2 eggs
2 cloves of garlic, peeled and finely chopped
15g fresh ginger, peeled and finely diced
1 heaped tbsp of white miso paste
2 tbsp sesame oil
200g ramen noodles or 4 portions of dried egg noodles
1-2 tbsp sesame seeds
4-5 spring onions, sliced
100g baby pak choi
2 tbsp tamari or soy sauce
70g Shiitake mushrooms, sliced
30g red cabbage, finely sliced or shredded
A few sprigs of fresh coriander

1 - First, bring a pan of water to the boil. Add the eggs and boil for 6 minutes. When done, remove from the boiling water and place the eggs into a bowl of ice cold water. You can use this pan again for the noodles.
2 - When cool enough to touch, peel the shells and slice each of the eggs in half and put to one side.
3 - While waiting for the eggs to cool, pour the sesame oil into a clean pan over a medium to high heat.

4 - Add the garlic and ginger to the pan and saute for a minute or two until they have both started to soften.
5 - Stir through the miso paste and tamari or soy sauce until combined as a thick sauce then add the turkey stock.
6 - Stir through until hot and then add the mushrooms and leftover turkey.

7 - Break the pak choi into individual leaves or cut in half and add to the pan.

8 - Let simmer for a further 4-5 minutes.
9 - Meanwhile, bring a pan of water to the boil. Add the noodles. Cook for 1-2 minutes or as directed on the packet.
10 - Drain the noodles. Add a portion of cooked noodles to each bowl. Ladle over the turkey broth, making sure to evenly distribute the turkey, mushrooms and pak choi to each bowl.

11 - Add one egg half to each bowl.
12 - Before serving, sprinkle over some sesame seeds, spring onion slices and a spoonful of raw shredded red cabbage. Top with a few sprigs of fresh coriander and serve immediately.

1 - First, bring a pan of water to the boil. Add the eggs and boil for 6 minutes. When done, remove from the boiling water and place the eggs into a bowl of ice cold water. You can use this pan again for the noodles.
2 - When cool enough to touch, peel the shells and slice each of the eggs in half and put to one side.
3 - While waiting for the eggs to cool, pour the sesame oil into a clean pan over a medium to high heat.

4 - Add the garlic and ginger to the pan and saute for a minute or two until they have both started to soften.
5 - Stir through the miso paste and tamari or soy sauce until combined as a thick sauce then add the turkey stock.
6 - Stir through until hot and then add the mushrooms and leftover turkey.

7 - Break the pak choi into individual leaves or cut in half and add to the pan.

8 - Let simmer for a further 4-5 minutes.
9 - Meanwhile, bring a pan of water to the boil. Add the noodles. Cook for 1-2 minutes or as directed on the packet.
10 - Drain the noodles. Add a portion of cooked noodles to each bowl. Ladle over the turkey broth, making sure to evenly distribute the turkey, mushrooms and pak choi to each bowl.

11 - Add one egg half to each bowl.
12 - Before serving, sprinkle over some sesame seeds, spring onion slices and a spoonful of raw shredded red cabbage. Top with a few sprigs of fresh coriander and serve immediately.

 

 

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