Leftover turkey ramen noodles
Turn that left-over Christmas turkey into a cosy bowl of ramen, complete with ginger-spiked broth, thick noodles and fresh coriander
- Preparation:
- Cooking:
- Total:
Ingredients
- 4handfuls left-over turkey
- 1carrot , cut into thin slices (a mandolin is useful)
- 1-2 spring onions , finely sliced
- 6-8 brussels sprouts , shredded
- few slices of ginger , peeled
- 300-400ml ramen stock , or use chicken or turkey
- 4blocks of ramen noodles
- chilli sauce (we like White Mausu peanut rãyu)
- sesame seeds
- chopped coriander
Instructions
Step 1
Arrange the turkey in a wide, deep frying pan. Add the carrot slices, spring onions, shredded brussels sprouts and ginger slices. Fill the pan with the stock, bring to a simmer, then nestle the noodles into the stock, cover and cook until the ramen is cooked through – if you don’t stir, the ramen stays in place as a rough square, which makes it easier to portion out when you serve it.Step 2
Take off the lid and add some spoonfuls of chilli sauce, sesame seeds and lots of chopped coriander. Serve in deep noodle bowls.